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Seared Flank Steak with Shallot-Mustard Sauce

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Rate this recipe 4.2/5 (6 Votes)
Seared Flank Steak with Shallot-Mustard Sauce 1 Picture

Ingredients

  • 1 flank steak, about 1-1/2 lb.
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. corn oil
  • 6 Tbs. cold unsalted butter (4 Tbs. cut into 1/2-inch cubes)
  • 3 Tbs. finely minced shallot
  • 3 medium cloves garlic, minced
  • 1/2 cup dry red wine
  • 3/4 cup low-salt beef broth
  • 1 tsp. chopped fresh thyme
  • 1 tsp. Dijon mustard
  • 1 Tbs. chopped fresh tarragon

Details

Servings 1
Adapted from finecooking.com

Preparation

Step 1

Set a rack in the center of the oven and heat the oven to 400°F. Season the steak generously with salt and pepper. Heat an ovenproof 12-inch sauté pan over high heat until very hot. Add the oil to coat the pan and sear the steak on one side until well browned, about 1-1/2 minutes. Flip with tongs and cook until the second side is well browned, about another 2 minutes. Put the pan in the oven and roast until the steak is cooked to your liking, 5 to 7 minutes for medium rare. Transfer the steak to a cutting board and let rest, lightly covered with foil, while you make the sauce.

Set the same skillet over medium heat and add 2 Tbs. of the butter. When the butter melts, add the shallot and garlic and cook until soft and translucent but not browned, about 2 minutes. Add the wine, increase the heat to medium high, and boil until syrupy, 2 to 4 minutes. Add the broth and thyme and boil until about 1/3 cup of liquid remains, 6 to 8 minutes. Reduce the heat to low and whisk in the mustard. (Don’t let the sauce boil after the mustard is added.) Stir in the 4 Tbs. butter cubes, a few at a time. Stir in half the tarragon and season the sauce to taste with salt and pepper.

With a sharp knife, slice the steak thinly across the grain on the diagonal, drizzle with the sauce, and sprinkle with remaining tarragon.

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