Whisk together this piquant steak sauce in no time!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

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Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

35.6 calories; 0.6 g protein; 1.8 g carbohydrates; 10.7 mg cholesterol; 105.8 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/05/2007
I used this sauce with a pretzel crusted pork tenderloin and it was delicious. I added a bit more cream. You should taste before making any changes and adjust it to your palate. Read More
(4)

Most helpful critical review

Rating: 1 stars
08/06/2009
This tasted like watered down mustard not to our liking. Read More
(7)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/05/2007
I used this sauce with a pretzel crusted pork tenderloin and it was delicious. I added a bit more cream. You should taste before making any changes and adjust it to your palate. Read More
(4)
Rating: 1 stars
08/05/2009
This tasted like watered down mustard not to our liking. Read More
(7)
Rating: 4 stars
07/05/2007
I used this sauce with a pretzel crusted pork tenderloin and it was delicious. I added a bit more cream. You should taste before making any changes and adjust it to your palate. Read More
(4)
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Rating: 4 stars
01/21/2007
Used this over a pork tenderloin. Next time I might add some sliced mushrooms. Read More
(4)
Rating: 5 stars
01/20/2009
Excellent quick sauce for pork tenderloin or medallions. Read More
(2)
Rating: 5 stars
01/18/2014
I loved this with a pork tenderloin I made by coating it in 1/4 cup dijon mustard and 1 1/2 tsp of dried thyme. Read More
(1)
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Rating: 4 stars
04/17/2016
I actually made this to serve over wild rice patties and I liked it. I think it would work well on a lot of different things including Brussels sprouts. It was a little thin but other than that no complaints. Read More
Rating: 3 stars
03/01/2016
I used a thick plain Greek yogurt mixed with a tablespoon of finely crushed walnuts and it thickened wonderfully! Read More