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Epicurious
Bon Appétit

Steak with Stout Pan Sauce

By The Bon Appétit Test Kitchen

4.2

(14)

The product: Stout (like Guinness) is a rich, dark British beer that's full of flavor.
The payoff: Restaurant-caliber pan sauce.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes 4 servings

Ingredients

5 teaspoons dijon mustard, divided
2 12-ounce new york strip steaks
2 teaspoons olive oil, divided
1 tablespoon butter, room temperature
2 teaspoons all purpose flour
1 large garlic clove, pressed
1/2 cup low-salt beef broth
1/2 cup stout
1 tablespoon (packed) dark brown sugar
1 tablespoon soy sauce

Preparation

  1. Step 1

    Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.

    Step 2

    Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.

    Step 3

    Thinly slice steaks; divide among plates. Drizzle sauce over and serve.

Nutrition Per Serving

Per serving: 376 calories
17 g fat
0 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsBeerAlcoholBeveragesSteakBeefMeatMainDinnerNut FreeEasyQuickSauteBon Appétit
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