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Pan-Seared Strip Steak with Mustard Cream Sauce

Recipe photo courtesy of David M. Russell

Vermouth is used to deglaze the skillet the steak is cooked in, then enriched with cream to make an addictive pan sauce. A spoonful of Dijon mustard adds a subtle kick.

Source: Martha Stewart's Cooking School, Episode 113
Servings

Ingredients

Steaks

Sauce

Directions

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37
  • firemark
    5 MAY, 2013
    I added 4 thinly sliced mushrooms 30 seconds after I added the vermouth, wow the aroma from the kitchen was delightful for my G.F. The taste was great, what a great quick meal.
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