Melt butter in a pan and saute the shallots and garlic until soft add Worcestershire and mushrooms continue to cook over medium heat until mushrooms start to soften. Next, add the flour and cook the sauce until it turns a slightly lighter color. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes. Then, add the milk gradually in about 6 batches, stirring between each addition until the milk is incorporated. A simple recipe to follow for novice cooks like myself. Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. This easy Dijon Mustard Sauce recipe is quick to make and is a great accompaniment to pork, chicken or fish. chopped onion 2 garlic cloves, cut in half 1/2 tsp. Will definately make this mustard sauce again. repeat Repeat with remaining butter and steak. Creamy Dijon Mustard Sauce. My sauce thickness veery nicely and even more so as it cooled. In these photo’s I show some lean pork medallions that I served with this sauce. For the Sauce. To make a simple mustard sauce, melt butter in a saucepan over low heat, add the mustard, and stir the mixture for about 30 seconds until it gets fragrant. Add the mustard, lemon juice, beef stock and brandy, stir to combine, cook for 2-3 minutes add both the creams and thyme. black pepper Pinch cayenne pepper. kosher salt 1/4 tsp. Simmering before adding the cream. Ribeye 2 USDA Choice ribeye steaks 2 tbsp. celery seed 1/4 tsp. Try it with some pork tenderloin or pork chops, or even some baked chicken breast. Simmer until the wine has reduced by half and the shallots have softened. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. 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