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    Seared Steak and Potatoes with Mustard Sauce

    January 28, 2024 by Lauren Leave a Comment

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    Jump to Recipe Print Recipe

    Pan Seared Steak and Potatoes with Mustard Sauce is a delicious, surprisingly simple, extremely flavorful dinner for two!

    Super close up image of cut up steak in a creamy mustard pan sauce.
    Jump to:
    • Why you'll love this steak with mustard sauce recipe
    • What is the best steak to use for this recipe?
    • Ingredients + substitutions
    • Step-by-step (with photos)
    • Storage + leftovers
    • Serving suggestions
    • Drinks to serve with steak and mustard sauce
    • Seared Steak and Potatoes with Mustard Sauce
    • Pin it for later

    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

    Pan seared steak and potatoes with mustard sauce ingredients needed to make the dish on a sheet pan with labels.
    • 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)

    Process shots 1-4 showing how to season, sear, and cook potatoes.

    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.  

    Process shots 5-8: steps to make pan seared creamy mustard steak and potatoes.

    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! 

    Overhead image of speak with mustard sauce and potatoes in a cast iron skillet.

    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! 

    • Overhead photo of pear and arugula salad (thumbnail hero shot).
      Pear and Arugula Salad with Goat Cheese and Apricot Vinaigrette
    • Arugula Apple Salad with Goat Cheese and Apple Cider Vinaigrette

    Or give one of these fantastic sides a try! 

    • Easy Grilled Broccolini with Lemon
    • air fryer brussels sprouts with goat cheese in a white bowl.
      Air Fryer Brussels Sprouts with Bacon
    • Featured image: Italian chopped brussels sprouts sald in a blue bowl.
      Italian Chopped Brussels Sprouts Salad 
    • Air Fryer Sweet Potato Fries with Diane Dip
    Overhead image of steak cut up in a cast iron with potatoes and mustard pan sauce.

    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?

    • Martini mocktail with olives.
      Martini Mocktail
    • Kombucha Mocktail
    • Sleepy mocktail in a pink glass with a lime twist on a plate.
      Tart Cherry and Chamomile Sleepy Mocktail
    • Relaxing Tart Cherry Juice Sleepy Mocktail in a pink coupe glass with a lime garnish.
      Relaxing Tart Cherry Juice Mocktail
    Hero image of mustard steak and potatoes.

    Seared Steak and Potatoes with Mustard Sauce

    Lauren
    Pan Seared Steak and Potatoes with Mustard Sauce is a delicious, surprisingly simple, extremely flavorful dinner for two!
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Dinner, Main Course
    Cuisine American, Steakhouse
    Servings 2 people
    Calories 811 kcal

    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

    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. 
     
    *Nutrition facts are automatically calculated and my not be correct. 

    Nutrition

    Calories: 811kcal | Carbohydrates: 25g | Protein: 50g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Cholesterol: 172mg | Sodium: 758mg | Potassium: 1241mg | Fiber: 4g | Sugar: 3g | Vitamin A: 560IU | Vitamin C: 25mg | Calcium: 94mg | Iron: 6mg
    Tried this recipe?Let us know how it was!

    Pin it for later

    Be sure to Pin this recipe (click on the image below) and follow me on Pinterest!

    Pinterest Pin: cup up steak and potatoes in creamy mustard sauce.

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    About Lauren

    Lauren is the freelance writer, photographer, and recipe developer behind Shutter + Mint. Thanks for stopping by!

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    Hi, I'm Lauren! Shutter + Mint is a food blog I created to help you create easy, practical recipes at home. Thanks for stopping by!

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