Wednesday, May 28, 2008

Uptown Westerville Farmers' Market: Buckeye Mustard's Steak with Mustard Sauce Recipe

Market Vendor Buckeye Mustard features spicy mustard with fresh horseradish (yum) and a pepper infused buffalo wing hot sauce with a spicy kick.

Buckeye Mustard goes great with brats and burgers, add's extra oomph to deviled eggs, and is a perfect pretzel dip. But Buckeye Mustard is not just a condiment -- it's an ingredient!

Check out this recipe straight from Lisa's Mom for Steak with Mustard Sauce.

2 tbsp butter
3 tbsp olive oil
8 oz sliced mushroom/small onions or both
4 Ribeye or Filet Mignon steaks
1/2 cup heavy cream
1 tbsp Buckeye Mustard
1 tsp dried tarragon or 1 tbsp fresh2 shallots, minced
2 tbsp water or beef broth

Heat butter and 1 tbsp oil in skillet over high heat. When butter stops popping, add mushrooms/onions and cook, stirring occasionally until they become golden. Remove with a slotted spoon to a plate.

Add 1 tbsp oil to skillet and add the steaks. Cook on high heat 2 1/2 minutes on one side, turn and cook another 2 minutes (medium rare) remove steaks and keep warm.

Add remaining oil or remove excess oil from skillet as needed to have a thin layer of oil in the skillet.

Add shallots, stir occasionally until soft and golden.

Add cream, Buckeye Mustard and tarragon, 2 tbsp water or beef broth and any juices collected from steaks and/or mushroom/onions.

Stir to blend and heat through. Spoon sauce over steaks and then top with mushrooms/onions.

Wonderful...Thanks Mom!!

Thanks, Lisa. Visit Buckeye Mustard this week at the Uptown Westerville Farmers' Market.

Click here for the Uptown Westerville Farmers' Market Recipe Directory.

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