Find your recipes and restaurants here

Steak and quick mustard gravy

Recipe from: 8/1/2002 12:00:00 AM
Ingredients 8
Servings 2


  • olive oil
  • milled pepper
  • 2 rump, sirloin or porterhouse steaks - your choice but we recommend rump
  • 1/4 cup brandy or sherry
  • 1/2 cup beef stock (made with 1/2 tsp powder)
  • 2 tbsp grainy mustard - the French make the best
  • 1/2 tsp sugar
  • fresh vegetables for side dish - we used courgettes and mashed potatoes


Rub steak with olive oil and season with milled pepper.
Heat a non-stick pan to very hot and sear steak on both sides to seal.
Add a little extra olive oil if necessary and cook steak for three minutes.
Turn and cook for a further three minutes for a medium-rare steak.
Remove and keep warm.
Deglaze pan by adding brandy, beef stock, mustard and sugar to the pan juices.
Cook over a high heat to boil for about three minutes.
Drizzle over steaks and serve with your choice of side vegetables.
Note:You could use a griddle pan for the steak, and get all those sexy lines - but then you'll have to make the sauce in a separate pan and you'll miss out on all the meaty pan juices.
And you'll have double the washing up.

Read more on: beef  |  shallow-fry

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.