Steak with Dijon Mustard & White Wine Sauce 

Directions

Prepare the Steaks:

Pat the steaks dry with paper towels. Generously season both sides with salt and black pepper.

Preheat Your Pan:

Heat the olive oil in a cast-iron skillet over medium-high heat until hot but not smoking.

Cook the Steaks:

Add the steaks to the pan and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for accuracy—a medium-rare steak should be at 130-135°F (54-57°C).

Remove the steaks from the pan and let them rest on a cutting board, tented with foil, for about 5 minutes.

Make the Sauce:

In the same pan, add the butter and chopped shallot. Sauté for about 2 minutes until the shallot is softened.

Add the minced garlic and thyme leaves, and sauté for another 1 minute until fragrant.

Pour in the white wine, stirring to deglaze the pan and scrape up any browned bits from the bottom.

Let the wine simmer and reduce by half, then stir in the Dijon mustard and heavy cream.

Simmer the sauce for about 3-5 minutes until it thickens slightly. Season with salt and black pepper to taste.

Serve the Steaks:

Slice the steak against the grain for optimal tenderness.

Serve the sliced steak with the Dijon mustard and white wine sauce drizzled over the top.