Steak with Whiskey-Mustard Sauce

Recipe Information

Total Time: 

30 minutes


4 (3/4 cups sauce)

Robust, earthy and rich, this sauce pairs well with assertive foods like beef, pork, poultry or vegetarian sausage.


  • 4 4-ounce steaks
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme


  • 1 tablespoon olive oil
  • 3 tablespoons finely chopped shallot
  • 1/2 cup whiskey
  • 1 cup chicken stock, or vegetarian chicken stock
  • 1/2 teaspoon sugar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons unsalted butter
  • 1/4 cup parsley leaves, chopped


  1. Pat steak dry and sprinkle with salt, pepper, and thyme.
  2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 6-8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
  3. While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in stock, sugar and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and parsley.

Serving Suggestion

Serve steaks on top of a bed of sauteed vegetables, like the green beans, mushrooms and tomatoes pictured, and drizzled with sauce.

Nutritional Information

463 calories, 29 g. fat, 93 mg. cholesterol, 291 mg. sodium, 6 g. carbohydrate, 1 g. fiber, 25 g. protein