Top Butt Steak with Whiskey Mustard Sauce
A succulent top butt sirloin steak served with a rich whiskey mustard pan sauce made with shallots, whole-grain mustard, and butter. This restaurant-quality dish combines the robust flavors of beef with a sophisticated sauce.
Ingredients
- •1 piece top butt sirloin steak
- •1 tablespoon olive oil
- •2 tablespoons shallot
- •½ cup whiskey
- •1 cup reduced-sodium chicken broth
- •2 tablespoons whole-grain mustard
- •3 tablespoons unsalted butter
- •½ teaspoon cider vinegar
Cooking Instructions
- 1.
Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
2 min
- 2.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
18 min
- 3.
While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.
10 min
- 4.
Slice steak and serve with sauce.
3 min
