The horseradish and mustard add a nice piquant flavour to the sauce and if you like a little extra kick, use the Jalapeño Horseradish Mustard.
- 4 rib-eye or New York strip steaks, each about 1-inch thick (8-10 ounces each)
- 2 Tbsp vegetable oil
- salt and freshly ground pepper
- 1 cup low-sodium chicken broth
- ¼ cup Stonewall Kitchen Horseradish Mustard or Aubrey D’s Jalapeño Horseradish Mustard
- ¼ cup heavy whipping cream
- 3 Tbsp minced green onion, including green tops
Pat steaks dry with paper towels. Rub both sides with vegetable oil and season with salt and pepper.
Heat large heavy bottomed skillet over medium-high heat. Place steaks, without crowding, in skillet. Sear 3 - 4 minutes on one side or until meat develops an even rich brown crust. Turn steaks over and continue to cook 3 - 4 minutes longer for medium rare. Transfer to plate and let sit 5 minutes.
Meanwhile, pour broth into skillet, stirring to scrape up the browned bits. Bring to a boil and reduce by half, 4 - 5 minutes. Stir in mustard and cream, return to a boil and stir until thickened, about 3 - 4 minutes.
Place steaks on serving plates and drizzle with mustard sauce; pour remaining sauce into a pitcher to pass around. Sprinkle green onions over steaks and serve.
Horseradish Mustard is great in potato salad, gravy, hot roast beef or turkey sandwiches, deviled eggs, or a creamy vinaigrette for roasted beets and cauliflower. Also check out Horseradish Mustard Mashed Potato Cakes.