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Braised Steak

Braised Steak with Mustard

  • Author: Tina Turbin


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


  1. Season the steak with salt and pepper.
  2. In a pan, quickly brown both sides of the steak with butter.
  3. Turn down the heat and add the shallots.
  4. Mix in the mustard and wine.
  5. Pour over the steaks.
  6. Add the mushrooms (if using) then cover and simmer, stirring occasionally
  7. Cook for 30-35 minutes or until the steaks are tender.
  8. Add more wine if necessary so the steaks don’t stick.
  9. Drizzle “sauce” on top or on the side.
  10. Garnish with whole peppercorns.
  11. Enjoy!

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Tina Turbin

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