For dinner tonight, we decided to grill some steaks. A local Italian place has a filet that they serve with grilled green onions and an Italian mustard sauce. It’s one of the few things at that restaurant that we actually care for. The name of such a dish would be “Filetto alla senape”. We decided to make our own version to use on top of sirloin. We apologize for the poor quality on the picture, but at least you can get an idea of the lovely pale yellow the sauce has.
3 tbsp butter
1 tbsp olive oil
2 tbsp heavy cream
1 tbsp worcestershire sauce
5 or 6 tbsp dijon mustard
1/4 cup brandy or cognac
1/2 tsp dried thyme
1/2 tsp dried rosemary
Pinch of salt
There are two basic methods, depending on whether you’re cooking your steak in the pan you make the sauce in, or are grilling the steak separately. Because we are apartment dwellers who have a sensitive fire alarm, we’re grilling the steaks outdoors.
Heat the oil and butter in a small saucepan over medium heat. Add the rosemary and thyme, and let cook for a couple of minutes. Make sure not to burn the butter/oil.
Remove from heat, add cognac, return to heat and lower the heat to low. Let the cognac cook off for a couple of minutes, then add the mustard, worcestershire sauce, and stir it together. Finally, add the cream and stir it in. let it cook for another couple of minutes and serve. You can thin it with beef or chicken broth if necessary, or dilute a bit with more cognac. This is a fairly zippy sauce, and it’s not really an exact science.
We served this sauce over the steaks and grilled green onions, and also had boiled kale and spinach that were tossed with salt, pepper and roasted garlic paste.