Yet another first today. Never before have I prepared a recipe from a cookbook or magazine that did not have a corresponding picture. In fact, one of my pet peeves are cookbooks with no pictures. But, reading this recipe in Bon Appetit's What's New the Supermarket section, I had to give it a try despite the fact that is wasn't pictured in the magazine. And, it sounded easy enough which is always great.
Rogue stout and two gorgeous strip steaks in hand (thank you Whole Foods), I gave it a whirl.
5 teaspoons Dijon mustard, divided
2 12-ounce New York strip steaks
2 teaspoons olive oil, divided
1 tablespoon butter, room temperature
2 teaspoons all purpose flour
1 large garlic clove, pressed
1/2 cup low-salt beef broth
1/2 cup stout
1 tablespoon (packed) dark brown sugar
1 tablespoon soy sauce
Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.
Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
Thinly slice steaks; divide among plates. Drizzle sauce over and serve.
My husband and I thoroughly enjoyed this meal. I mean, it was sinfully delicious. Didn't hurt that it was a kidless night, it immediately followed the tiki coconut drinks I posted yesterday, and we ate it at the coffee table while watching HGTV. Ahhh, romance! But seriously, this is a delicious pan sauce to serve over a high quality (or not) cut of meat. My husband used the leftover sauce to pour over meatloaf the following day too.