Make the most of steak night with this quick and easy Mustard Sauce for Steak. A classic creamy sauce with a delectable depth, it adds brilliant finishing flavors to any cut of steak for a sophisticated steakhouse experience at home.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Platings + Pairings.
This mustard steak sauce is one of many flavorful steak sauces that will upgrade your everyday steak dinners to a steakhouse-worthy meal.Β
It doesnβt take much to make a restaurant-quality mustard sauce for steak. You need a few everyday ingredients and a hot skillet to bring it all together. With its balanced tangy-savory flavors and velvety smooth texture, a little mustard cream sauce drizzled over a ribeye, filet mignon, or flank steak makes for an unbeatable meal!Β
Ingredients needed
- Butter
- Shallot
- Cognac β A splash of cognac, brandy, or bourbon adds a sophisticated and complex flavor profile to the steak sauce. Donβt worryβmost, if not all, of the alcohol is cooked out!
- Heavy cream β This gives your sauce the most luxurious and silky consistency. You can use whole milk as a substitute, but the sauce wonβt be as rich.
- Honey β A little sweetness helps balance the pungent and tangy mustard. Feel free to use maple syrup if thatβs what you have on hand.
- Mustard β I like whole grain mustard in my steak mustard sauce because of the added texture and robust flavor; however, almost any kind of mustard works well. Make it with Dijon mustard or spicy brown mustard for a smooth texture and a bold, slightly spicy flavor, or use yellow mustard if you prefer a mild flavor.
- Parsley
- Salt and black pepper
How to make creamy mustard sauce for steak
If youβre pan searing steak, remember to save the pan juices because they add even more flavor and dimension to the mustard sauce.
Start the sauce by melting the butter in the skillet you used to cook the steaks. Once melted, add the shallots and sautΓ© until softened.
Pour the cognac into the skillet and cook until it has reduced by half.
Add the heavy cream and honey, then simmer until the liquids reduce.
Remove the skillet from the heat and whisk in the mustard, parsley, salt, and pepper. Serve your cooked steak with mustard sauce on top or on the side and enjoy!
Tips and tricks
- A whisk is your best friend when making steak sauces. By whisking each ingredient into the skillet, you avoid lumps, help emulsify the sauce, and yield a smooth, velvety consistency.
- Always taste the sauce before serving. You can add more honey for sweetness, mustard for tang, or salt and pepper to round out the rest of the flavors.
- Also, mustard can be a bit salty, so be mindful when adding extra salt.
Variations
Customize the flavor to your liking using any of these variation ideas:
- Mix and match the mustard β Try combining Dijon with whole grain or spicy brown mustard for a more complex flavor profile.
- Experiment with aromatics and fresh herbs β SautΓ© minced garlic cloves alongside the shallots. For an herbaceous taste, add finely chopped herbs to the sauce, like chives or tarragon.
- Give it a kick β Add smoked paprika for a subtle smokiness or some horseradish for a bold, spicy kick.
- Instead of cognac β Brandy and bourbon are the best substitutes for cognac, or you can use a splash of dry white wine.
- Alcohol free β If youβd rather make mustard sauce without alcohol, replace the cognac with low-sodium chicken stock, mushroom stock, or balsamic vinegar.
Serving suggestions
Creamy mustard sauce is, obviously, a steakβs best friend. I like it best with naturally juicy, tender, and flavorful cuts, like ribeye, filet mignon, sirloin, or New York strip.
Beyond steak, its tangy and creamy flavors also complement grilled chicken, ham steak, pork chops, and smoked burgers perfectly as well. Itβs even great with vegetables! Serve it next to sweet potatoes, broccoli, or brussels sprouts for a delicious dipping sauce.
Storing
Store the leftover mustard sauce in an airtight container and refrigerate for 3 to 5 days.
Technically, you can freeze the leftover sauce, but I donβt recommend it. As it thaws, the cream may become gritty, which will ruin the sauceβs velvety and creamy consistency.
More sauces for steak
- Jaeger Sauce (Easy Mushroom Sauce)
- Bearnaise Sauce
- Red Wine Sauce
- Bordelaise Sauce
- Creamy Mushroom Sauce
ββββDid you make this mustard steak sauce?
If you loved beef with mustard sauce, I would appreciate it so much if you would leave a βοΈstar reviewβοΈ! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube, Twitter, and TikTok.
Mustard Sauce for Steak
Ingredients
- 2 Tablespoons butter
- 1 shallot (minced)
- ΒΌ cup cognac (brandy or bourbon)
- 1 cup heavy cream
- 1 teaspoon honey (or maple syrup)
- 2 Tablespoons whole grain mustard
- 1 Tablespoon fresh parsley (minced)
- Salt and pepper (to taste)
Instructions
- If youβre cooking steaks, save the juices in the skillet. This will help flavor the mustard sauce.
- Add the butter to the skillet and melt over medium high heat.
- Once melted, add the shallots and cook until softened, 2-3 minutes.
- Add the cognac (or brandy or bourbon) and cook for 3-4 minutes or until the alcohol has reduced by half.
- Add the heavy cream and honey (or maple syrup) and simmer, until the liquids have reduced by about one third, 3-4 minutes.
- Remove the skillet from the heat and whisk in the mustard and parsley. Season with salt and pepper, to taste.
