Steak With Stout Pan Sauce

Easy and delicious. I would recommend serving baking or mashed potatoes alongside that you can pour the sauce over. So good.

Bon Appetit, January 2011

Prep: 20 minutes

Total: 20 minutes

4 servings

5 tsp Dijon mustard, divided

2 12-oz New York Strip steaks

2 tsp olive oil, divided

1 tbsp butter, room temperature

2 tsp all purpose flour

1 large garlic clove, pressed

1/2 cup low-salt beef broth

1/2 cup stout

1 tbsp (packed) dark brown sugar

1 tbsp soy sauce

Spread 1 tsp mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 tsp 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 tsp oil in same skillet over medium-high heat. Add garlic; saute 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 tsp 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.