Steak with Stout Sauce

By Paul Briand

A recipe with beer in it? I’m definitely in.

Rachel Forrest, the Wine Me, Dine Me food writer for Seacoastonline.com, recently wrote about stout beer and the variety of ways you can use it in cooking.

A sauce for steak caught my eye.

My wife Jane, who’s not big fan of putting any type of sauce or condiment on steak, liked it, comparing it to a much heartier -- and much better -- than a Worcestershire steak sauce.

I liked it so much I used it to smother the fresh-steamed asparagus I had cooked to accompany the steak.

A couple of notes: I used four rump steaks, instead of strip steaks. Also, once the butter/flour mixture goes into the pan, the sauce is likely to thicken up quickly.

Ingredients

5 teaspoons Dijon mustard, divided

2 12-oz. New York strip steaks

2 teaspoons olive oil, divided

1 tablespoon butter, room temperature

2 teaspoons all purpose flour

1 large garlic clove, pressed

½ cup low-salt beef broth

½ cup stout

1 tablespoon (packed) dark brown sugar

1 tablespoon soy sauce

Directions

1. Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper;

2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare;

3. Transfer to plate; tent with foil. Wipe out skillet;

4. Mash butter and flour in small bowl; set aside;

5. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds;

6. Add broth; bring to boil;

7. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Whisk until thick and remove from heat;

8. Thinly slice steaks, divide among plates. Drizzle sauce over and serve.

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