Beef Filet "Mustard Sauce" Make Ahead

This Dijon Mustard Sauce is a quick and like shooting fish in a barrel cream sauce using dijon mustard, rosemary, garlic and salary. Perfect with steak!

Looking for a quick and easy sauce for your next steak dinner? My creamy Dijon Mustard Sauce is a great go-to for a sauce that'south fast, uncomplicated but packed with flavor. Of course in that location is mustard, only I accept likewise included garlic and rosemary - so good with dijon - plus salary. Because we all know that bacon makes everything better!

This creamy dijon sauce is no fuss, and I similar to employ the pan juices from the steak for a costless extra flavour heave.

We could get all chef-y with finely diced shallots and simmering white wine etc - but I'm going for something with much more approachable ingredients for the everyday cook. Once we have browned off some salary we but basically chuck it all in and let it cook - my kind of sauce!

Table of Contents

• What's in dijon mustard sauce
• How to make this sauce
• My top tips for making this recipe
• Other recipes you may enjoy
• Dijon Mustard Sauce
  • Ingredients
  • Instructions
  • Notes

What's in dijon mustard sauce

• dijon mustard
• cream
• salary
• rosemary
• garlic
• olive oil
• salt & pepper

*P lease come across the recipe carte beneath for verbal quantities and detailed instructions

How to make this sauce

1. Add together the chopped salary to the pan that you take only cooked your meat in, plus a little olive oil if the pan is too dry. Fry bacon until browned.
2. Add finely chopped rosemary and crushed garlic to pan, then cook for xxx seconds.
3. Add cream and mustard to the pan and stir to combine, scraping up any flavour spots from the bottom of the pan.
4. Simmer for v -7 minutes or until sauce is thickened to your liking, then add together salt and pepper to taste. Done!

My superlative tips for making this recipe

• The perfect time for making this dijon sauce is while your poly peptide is resting. Once I have my steak out of the pan to remainder, that'southward when I toss in my chopped salary and start my sauce. The timing is neat, and you utilize those yummy pan juices to add together more season to your sauce. I even tip in whatsoever resting juices from the meat into the finished sauce likewise.
• Steak is my automatic go-to partner for this mustard sauce, just it also pairs beautifully with chicken, lamb or pork. The bones elements of dijon, cream, rosemary and garlic all match wonderfully with these proteins.
• If yous take the sauce as well far and it'due south a scrap too thick (remember it will thicken as it cools) simply gradually add a little milk to become to the consistency you want.
• Considering there's no dear etc like a lot of mustard sauces, this sauce is even keto!

Other recipes you may enjoy

No-Cook Double Mustard Sauce - simply 5 ingredients and no cooking required!

Cafe de Paris Butter - some other cracking make ahead, no-cook sauce choice. This chemical compound butter is full of garlic and mustard, only add a slice to your hot steak for Cafe de Paris sauce.

• 2 rashers of salary finely chopped
• 1 tablespoon olive oil if needed
• 1 tablespoon fresh rosemary leaves very finely chopped
• 1 garlic clove core removed (see my final recipe note) and crushed
• 1¼ tablespoon dijon mustard
• 300 ml pure cream 35% milk fat with no thickeners added
• salt and pepper to taste

• Add the bacon (2 rashers - finely chopped) to the pan that you accept just cooked your meat in, plus olive oil (up to i tbsp) if the pan is likewise dry. Fry bacon until lightly browned.

• Add fresh rosemary leaves (1 tablespoon - very finely chopped) and crushed garlic (one clove - cored and crushed) to the bacon in the pan, then go along to cook for 30 seconds.

• Add together cream (300 ml ) and dijon mustard (1¼ tbsp) to the pan and stir to combine, scraping upwards whatever flavour spots from the bottom of the pan. Simmer on depression heat for 5 -vii minutes or until sauce is thickened to your liking, remembering the sauce will thicken as it cools.

• Add salt and pepper to taste then serve.

• The perfect time for making this dijon sauce is while your protein is resting. In one case I have my steak out of the pan to residuum, that's when I toss in my chopped bacon and start my sauce. The timing is great, and you use those yummy pan juices to add more flavor to your sauce. I even tip in any resting juices from the meat into the finished sauce too.
• Steak is my automatic go-to partner for this mustard sauce, but information technology besides pairs beautifully with chicken, lamb or pork. The basic elements of dijon, cream, rosemary and garlic all match wonderfully with these proteins.
• If yous take the sauce too far and information technology's a scrap too thick (remember information technology will thicken as it cools) just gradually add a piddling milk to get to the consistency you want.
• Because at that place'southward no honey etc like a lot of mustard sauces, this sauce is fifty-fifty keto!
• What do I mean by "cadre removed"? I remove the centre core of the garlic clove -see this post for info.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods tin can vary greatly*

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Source: https://www.chefnotrequired.com/dijon-mustard-sauce/

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