Mustard Steaks

This is steakhouse cooking stripped down to its essentials. Filet mignon seared in butter, then a pan sauce built in minutes from mushrooms, shallots, vodka, Dijon mustard, and cream. Six ingredients beyond the beef, no fuss, and a sauce that tastes like it came from a French bistro.

The vodka deglaze is unusual and effective. It evaporates faster than wine, lifting the fond (browned bits) off the pan quickly while leaving behind a clean, neutral bite that doesn’t compete with the mustard. Wine would add its own flavor; vodka just amplifies what’s already there.

Stirring in the Dijon after the vodka reduces means the mustard doesn’t cook long enough to lose its sharp, spicy kick. The cream goes in last to pull everything together into a smooth, cohesive sauce that clings to the steak.

Chef Tips

• Season the steaks with pepper before cooking, salt after. Salting before searing draws out moisture and interferes with browning.
• Cook the mushrooms until all the liquid evaporates. Watery mushrooms thin out the sauce.
• Add the vodka carefully. It can flame up in a hot pan. Keep a lid nearby to smother any flare-ups.
• Don’t let the sauce boil after adding the cream. A gentle simmer keeps it smooth; hard boiling can cause it to break.

Variations

• Use whole grain mustard instead of Dijon for a chunkier, milder sauce with visible mustard seeds.
• Swap the vodka for brandy or cognac for a warmer, more aromatic deglaze.
• Add a teaspoon of green peppercorns for a steak au poivre variation.