Steak and Eggs With Quick Mustard Pan Gravy
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 thin strip steaks (10 ounces or 8 ounces each) or 2 flat iron steaks (10 ounces or 8 ounces each)
- extra virgin olive oil, for drizzling (EVOO)
- 3 tablespoons butter, plus some for buttering toast, divided
- 1 shallot, very finely chopped
- 1 teaspoon dried thyme leaves
- 1 tablespoon flour
- 1⁄2 cup white wine or 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 cup beef stock
- lots black pepper
- salt, to taste
- 3 tablespoons grainy mustard
- 1⁄4 cup half-and-half or 1/4 cup heavy cream
- 2 slices white bread or 2 slices rye bread
- 4 large eggs
- 1 small bunch watercress, trimmed and cleaned
directions
- Bring the steaks to room temperature.
- Rub a cast iron skillet or heavy pan with EVOO and heat over a medium-high flame. When the pan is very hot, add the steaks and cook for 4 minutes on the first side, then 3 minutes on the second side for medium doneness. The steaks should be deeply caramelized before turning.
- Place a skillet on the stovetop for the eggs and heat over medium-low flame.
- Meanwhile, to a small skillet over medium heat add a drizzle of EVOO and 2 tablespoons butter. Add the shallot and sprinkle in the thyme leaves and sauté until soft, 2-3 minutes. Sprinkle with flour and stir a minute. Add the wine and stir to evaporate, 30 seconds. Add the Worcestershire sauce, stock, lots of pepper and a pinch of salt. Stir in the mustard and incorporate. Then stir in the half-and-half or cream and stir for 1 minute more. Turn off the heat.
- Toast the bread while the sauce cooks and butter it while it's hot.
- Add 1/2 tablespoon of the remaining butter to the hot egg skillet over medium-low heat and cook the eggs to desired doneness, two eggs at a time. Repeat with the remaining butter and two eggs.
- Serve the steaks on halved buttered toast with eggs on top. Pour the sauce over the steak and eggs and garnish with watercress.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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