- For the sauce, heat a little butter in a frying pan and gently sauté the onion until soft.
- Pour in the white wine and reduce by half.
- Pour in the Avonmore Cooking Cream and stir in the mustard. Simmer on a low heat until warm. Season to taste.
- Heat a griddle pan to cook the steaks. Brush the steak with the sunflower oil and melted Avonmore Butter and season well.
- Cook according to order and allow to rest on a warm plate covered loosely in foil for 3 minutes.
- Plate up vegetables, arrange the steak on top and drizzle the creamy mustard sauce over.
Top Tips for Pan-frying Steak
- Take the steak out of the fridge at least half an hour before cooking to take the fridge chill off
- Never put salt in any marinade or basting sauce you use
- Coat the steak in melted butter, sunflower oil, light olive oil or canola/rapeseed oil, don’t pour oil into the pan
- Season the steak well with sea salt and freshly ground black pepper.
- Heat a non stick pan to high
- Place the steak on the pan, do not move it around
- Allow the steak to caramelise and seal well on that side before turning over with a pair of tongs
- Allow the steak to seal on the second side, if needed, turn once more.
- This is as far as you go for a rare steak. For medium rare, turn down the hob a little and cook for a little longer on each side
- Use the finger/thumb pinch test to test for ‘doneness’
- For medium or well done steaks, place on a baking tray and finish off in the oven for 8-12 minutes at 180°C until cooked to your liking
- Allow the steak to rest for a few minutes on a warm plate, loosely covered with foil
Fillet may be seen as the most sought after cut of steak, but I prefer rib-eye steak any day. It has a great flavour and texture. Also very forgiving of a cook practicing to perfect pan-frying steak skills. The creamy mustard sauce is just delish and can be used with chicken or pork instead.