Mustard Beef Steaks

    55 minutes

    Beef eye fillet steaks topped with caramelized onions and garlic. Smothered in a creamy mustard sauce made of beef stock, lemon juice, Dijon mustard and creme fraiche.

    1 person made this

    Serves: 4 

    • Onions
    • 1 tablespoons olive oil
    • 30g butter
    • 3 medium onions, sliced
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • 3 cloves garlic, chopped
    • Steaks
    • 1 tablespoon olive oil
    • 4 (180g apiece) beef eye fillet steaks
    • Sauce
    • 1 1/4 cups (310ml) beef stock
    • 1/2 lemon, juiced
    • 1/4 cup Dijon mustard
    • 2 teaspoons creme fraiche

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a hot saucepan, combine the butter, oil and onion. Cover and cook over medium-low heat while stirring often, for about 15 minutes. Stir in salt and sugar, raise heat slightly then cook, stirring for another 5 minutes. Stir in garlic and cook for 5 more minutes. Set aside.
    2. In a large frying pan, heat the olive oil over medium-high then sear the steaks, about 4 minutes each side then set aside.
    3. In the frying pan, save juices and stir in stock. Allow stock to reduce by half. Stir in lemon juice, mustard and creme fraiche. Whisk together then bring to a boil. Allow to simmer until sauce begins to thicken, about 1 minute.
    4. Place steaks on a plate, top with onions then spoon on the mustard sauce to serve.

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     -  24 Oct 2012