Without a doubt this braised steak with mustard recipe is a hit in anyone’s home or party. It is simple to prepare but the better the beef the better your dish. After all, it is the focal point of this flavorful primal recipe.
Wine will be your next ingredient which will make this dish shine. Get some good dry white wine and allow the flavors to mingle. Do not rush this, but I must add that this recipe is not complicated or time consuming at all.
Farm to Table is a dear household name to me, and I must remind myself that the better my ingredients the better my dish, meal, baked goods and desserts – always!
Enjoy your cooking always, but equally important is to enjoy the selection of your ingredients and learn by asking questions and reading labels. I am even selective when it comes to a good Dijon.Print
Braising really is a wonderful cooking technique! These flavors work so well together!
- 4 slices grass-fed flank steak, cut ½ inch thick on an angle
- ¼ cup grass-fed butter
- 6 shallots, minced
- 1 tablespoon Dijon mustard
- ½ cup dry white wine
- OPTIONAL: ½ pound fresh mushrooms, sliced
- OPTIONAL: Peppercorns
- Salt and pepper to taste
- Season the steak with salt and pepper.
- In a pan, quickly brown both sides of the steak with butter.
- Turn down the heat and add the shallots.
- Mix in the mustard and wine.
- Pour over the steaks.
- Add the mushrooms (if using) then cover and simmer, stirring occasionally
- Cook for 30-35 minutes or until the steaks are tender.
- Add more wine if necessary so the steaks don’t stick.
- Drizzle “sauce” on top or on the side.
- Garnish with whole peppercorns.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.