January 4, 1995 in Food

Size Of Saute Pan Secret To Making Great Mustard Steak

Linda Gassenheimer Miami Herald

For a steak meal, I chose a dish served in many French bistros, steak a la moutarde - mustard steak.

It’s great on the grill or in a saute pan.

The secret to success for the sauce is to use a pan that isn’t too large. If the sauce has a large space to run in, it will cook too fast and evaporate.

The recipe calls for two types of mustard, Dijon and coarse grain. The two types give the sauce more texture. However, only one type may be used. In that case, be sure to double the amount.

The recipe calls for making the steak and sauce together in one skillet. If you grill the steak, the sauce can be made separately in a small saucepan.

Some garlic potatoes and French bread complete this quick and easy meal.

Any type of steak can be used: flank, skirt, strip, sirloin. If using a skillet, make sure it is hot before adding steak.

Sauteed Garlic Potatoes

1 pound Red Bliss potatoes (see note)

1 cup defatted low-salt chicken stock

1/2 tablespoon olive oil

2 medium garlic cloves, crushed

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper to taste

Wash potatoes and cut into -inch cubes. Heat chicken stock in a nonstick skillet just large enough to hold the potatoes in one layer.

Add potatoes, cover and simmer 10 minutes. Chicken stock will evaporate. Add olive oil and garlic. Toss for 5 minutes over medium heat. Add parsley and salt and pepper to taste.

Yield: 2 servings.

Note: Any red potatoes can substitute for Red Bliss potatoes.

Nutritional information per serving: 267 calories, 8 grams protein, 51 grams carbohydrate, 4 grams fat (14 percent of calories as fat), 5.8 grams fiber, 0.8 milligram cholesterol, 20 milligrams sodium.

Mustard Steak

1/2 pound flank, skirt, strip or sirloin steak

2 tablespoons brandy

2 tablespoons Dijon mustard

2 tablespoons coarse-grain or country Dijon mustard

1/2 cup water

1/2 cup sliced mushrooms

Salt and freshly ground black pepper to taste

1 tablespoon heavy whipping cream

1/2 French bread baguette

Preheat oven to 350 degrees. Heat a gas grill or a nonstick skillet just large enough to hold the steak. Remove fat from steak. Brown on both sides, 2 minutes per side. Salt and pepper cooked sides.

If using a grill, lower heat and cook the steak about 5 minutes more; make the sauce in a saucepan on the stove. If using a skillet, leave steak in pan and make the sauce there. Add brandy. Cook 1 minute. In a small bowl, blend mustards with water. Add mustard sauce and mushrooms to pan. Saute another 5 minutes for a -inch-thick steak, or longer for a larger piece. Place bread in oven to warm. Remove steak from pan and cover with foil to keep warm. Stir cream into sauce, then add salt and pepper to taste. Mix well. If you want a stronger mustard flavor, stir in more mustard. Slice steak and spoon sauce over meat. Serve with warm baguette.

Yield: 2 servings.

Nutritional information per serving: 400 calories, 28 grams protein, 20 grams carbohydrate, 18 grams fat (41 percent of calories as fat), 1 gram fiber, 70 milligrams cholesterol, 837 milligrams sodium.

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