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Pan Seared Steak and Potatoes with Mustard Sauce is a delicious, surprisingly simple, extremely flavorful dinner for two!
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You really can’t go wrong with a steak and potatoes dinner. This dinner is slightly elevated because it has a super fancy (I’m kidding, it’s not that fancy) mustard pan sauce! It’s perfect for date-night.
While it’s simple to make, it has a very romantic feel to it.
Why you'll love this steak with mustard sauce recipe
If you follow my blog, you know that I’m a huge fan of mustard pan sauce! I can’t stop making and eating these chicken thighs in a mustard pan sauce. And, they also have potatoes! This is an easy one-skillet dish, and the less dishes and mess, the better.
This sauce isn't your traditional steakhouse mustard sauce, it's more like a Diane sauce, but minus the cognac. It’s not super thick, it’s rather thin. It’s not a gravy, and it’s not a thick steak dip. It’s a perfect pan sauce!
It’s so awesome because the potatoes will soak up some of the sauce and there’s plenty left for drizzling over your steak.
What is the best steak to use for this recipe?
While it doesn’t matter exactly what steak you use for this recipe, I like to use a cheaper cut that requires a little extra flavoring. Like a top sirloin or a smaller cut of ribeye or NY Strip. For this recipe I actually used some Aldi steaks from the frozen sections, while they are ribeye steaks, they were rather budget-friendly!
Ingredients + substitutions
- Steak - roughly 1.5 lbs, use any cut you like. I used small ribeyes, but top sirloin and NY strips are great options as well!
- Spices - Italian seasoning, garlic powder, pepper, and kosher salt. Just mix them together and rub your steak with them! Normally, I’d say go ahead and liberally salt your steak, but in this case, we’re not going to do that. Because this steak is going to be served with the mustard sauce, be careful not to add too much salt while cooking. Remember, you can always add more salt later. And always make it kosher!
- Olive oil - I don’t use anything but olive oil when cooking, but you can use any neutral tasting oil that you like.
- Butter - you’re going to add these to your potatoes, it adds flavor and helps the potatoes to develop a nice, golden skin.
- Baby potatoes - or petite potatoes. Just be sure they’re small or they’ll take longer to cook. Of course you can use any potatoes you have, just cut them into bite-size pieces to expedite the cooking process.
- Shallot - half of a minced shallot will give your sauce a fantastic flavor! Shallots are very mild, a little garlicky, and a little sweet. If you don’t have a shallot, peel and smash 4-5 cloves of garlic and use those in place of the minced shallot.
- Fresh thyme - for depth of flavor, you can use a pinch of dry thyme or you can just skip this step.
- Beef broth - this will be the base of your pan sauce. It’ll also deglaze the pan. You can use cognac instead of beef broth. You’ll be able to taste it, so be sure you like the taste of cognac before making the swap.
- Dijon mustard - for zippy, salty, deliciousness.
- Worcestershire sauce - I am in my mid-thirties and I still cannot pronounce this ingredient! Ha! But add it into the sauce, it’s awesome. If you don’t have it, you can swap it for soy sauce.
- Heavy cream - for creaminess. You can definitely swap heavy cream for half and half, but I don’t recommend using regular or fat-free milk. You want the creaminess! It’s the whole point of this sauce.
Step-by-step (with photos)
STEP 1: Pat the steak dry and season with spices on each side.
STEP 2: Drizzle some olive oil into the pan and sear the steaks for 3-5 minutes on each side, or until the desired done-ness is reached. Be sure to use an instant-read meat thermometer. I recommend you remove the steak from the pan when it reaches an internal temperature of 145 degrees F. Remove them from the pan and tent with foil.
STEP 3: Add butter to the pan, then add the halved potatoes and saute them until they’re fork tender. This should take about 10-12 minutes. Remove them from the pan.
STEP 4: Add the minced shallot to the pan, no need to clean it. Saute for 2-3 minutes.
STEP 5: Then add the thyme, give it a stir.
STEP 6: Next deglaze the pan with the beef broth, allow it to bubble and scrape up the brown bits. Then whisk in the dijon mustard until it’s completely smooth.
STEP 7: Turn the heat down to low and whisk in the heavy cream.
STEP 8: Return the steak and potatoes to the pan. Serve!
Storage + leftovers
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Reheating: To reheat, if you want this to taste as good as new, I recommend warming a pan over low heat and adding a splash of beef broth and the leftovers (with the sauce). Cover it and heat it until it’s warmed through.
Freezing: You shouldn’t try to make this ahead of time and freeze it, it won’t taste great, the sauce will probably curdle if you try to reheat it from frozen. But if you must, you can freeze this in a freezer-safe container. Then when you’re ready to eat it, thaw it in the fridge overnight, and warm it in the microwave or over the stove.
Serving suggestions
I’m assuming you love that it’s a one-skillet meal and would like to keep the mess to a minimum? If that’s the case, I recommend making a simple salad, or using a bag salad, or serving with a steamed veggie.
If you want to get a little more involved, make my fabulous Pear Arugula Salad, or my Apple Arugula Salad!
Or give one of these fantastic sides a try!
Drinks to serve with steak and mustard sauce
Don’t forget to make a drink if you’re having a date night in! Perhaps a Martini? Or a Relaxing Hibiscus Mocktail?
Seared Steak and Potatoes with Mustard Sauce
Ingredients
- 2 steaks roughly 1½ lbs, any cut you like
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp pepper
- ¼ tsp kosher salt
- 2 tbsp olive oil
- 1 tbsp butter
- ½ lb baby potatoes halved
- ½ shallot minced
- 1 tsp fresh thyme
- ½ cup beef broth
- 1 tbsp dijon mustard
- ½ tsp Worcestershire sauce
- ¼ cup heavy cream
Instructions
- Pat the steak dry and season with spices on each side.
- In a large skillet over medium-high heat, add olive oil and sear the steaks for 3-5 minutes on each side, or until the desired done-ness is reached. Be sure to use an instant-read meat thermometer. I recommend you remove the steak from the pan when it reaches an internal temperature of 145 degrees F. Remove them from the pan and tent with foil.
- Add butter to the pan, then add the halved potatoes and saute them until they’re fork tender. This should take about 10-12 minutes. Remove them from the pan.
- Add the minced shallot to the pan, no need to clean it. Saute for 2-3 minutes.
- Then add the thyme, give it a stir.
- Next deglaze the pan with the beef broth, allow it to bubble and scrape up the brown bits. Then whisk in the dijon mustard until it’s completely smooth.
- Turn the heat down to low and whisk in the heavy cream.
- Return the steak and potatoes to the pan. Serve!
Notes
Nutrition
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