Ingredients for Beef In Mustard And Cream Sauce Emancs De Boeuf
- 1 lb rump steak
- 2 shallots, finely minced
- 1 tablespoon butter (optional, for finishing)
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt, to taste
- Fresh ground black pepper, to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons olive oil
- 1 1/2 cups beef broth
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
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How to Make Beef In Mustard And Cream Sauce Emancs De Boeuf
- Season the beef strips generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the beef strips and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Add the shallots to the skillet and cook until softened, about 2 minutes.
- Stir in the Dijon mustard and cook for 1 minute, stirring constantly.
- Gradually whisk in the heavy cream, ensuring a smooth sauce.
- Add the beef broth and thyme to the sauce. Bring to a simmer and cook until slightly reduced, about 5 minutes.
- Return the beef to the skillet and simmer until heated through, about 2-3 minutes.
- Stir in the chopped parsley and remove from heat.
- Serve immediately over your favorite pasta, rice, or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
154g
Carbs
1g
