Beef Steaks with Mustard-Bourbon Sauce
Tender Flat Iron steaks are quickly cooked and topped with a creamy mustard bourbon sauce – all prepared in the same skillet!
6 ingredients
4 servings
30 minutes
Nutrition information per serving: 326 Calories; 198 Calories from fat; 22g Total Fat (11 g Saturated Fat; 8 g Monounsaturated Fat;) 111 mg Cholesterol; 437 mg Sodium; 4 g Total Carbohydrate; 0.1 g Dietary Fiber; 25 g Protein; 2.5 mg Iron; 3.3 mg NE Niacin; 0.3 mg Vitamin B6; 5.1 mcg Vitamin B12; 7.8 mg Zinc; 32.3 mcg Selenium.
Ingredients:
-
2 beef Flat Iron Steaks (about 8 ounces each)
- 1/2 teaspoon pepper
- 1/2 cup whipping cream
- 1/4 cup country Dijon-style mustard
- 2 tablespoons bourbon
- 1 tablespoon finely chopped fresh chives or green onions
Safe Handling Tips:
-
Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
- Refrigerate food promptly.
Cooking:
1. Press pepper evenly onto beef Flat Iron steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
2. Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired.
3. Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.
Source: beefitswhatsfordinner.com