Ingredients
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2 shallots, finely chopped
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1 1/2 cups chicken stock (homemade or low-sodium canned)
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2 tablespoons fresh lemon juice
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2 tablespoons Dijon mustard
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1 tablespoon honey
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1/4 cup parsley, coarsely chopped
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kosher salt & freshly ground black pepper, to taste
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4 tablespoons extra virgin olive oil (you may use more or less, this is a guideline)
Instructions
- First, make sure you have all the ingredients for the honey-mustard pan juice measured out and ready to go, since you will need to make that quickly after taking your steaks out of the pan.
- Season the steaks with salt and pepper.
- Heat the oil in a large nonreative skillet, until almost smoking.
- Cook the seasoned steaks until golden brown on one side, 3-4 minutes.
- Turn over and continue cooking 4-5 minutes for medium rare. Your choice as to how you like your steaks done - adjust timing accordingly. *If your pan isn't big enough, you may need to cook your steak in batches. Don't overcrowd your pan.*.
- Pour all but 1 tablespoon of oil from the pan, add the shallots and cook until soft, 2-3 minutes.
- Add the stock and lemon juice and cook, stirring and scraping up the bits of meat stuck to the bottom of the pan, until reduced to about 1 cup.
- Whisk in the mustard and honey and cook for another 2 minutes.
- Add the parsley and season with salt and pepper.
- Place steaks on a platter and drizzle with the sauce!