Sprinkle steaks with salt and pepper. Warm oil in a large skillet over medium-high heat. Add steaks and cook, turning once, about 4 minutes total for medium-rare. Transfer to a plate, and cover loosely with foil to keep warm.
Wipe skillet with a paper towel and add broth. Bring to a boil and cook until reduced by half, about 5 minutes. Remove pan from heat and whisk in mustard and butter. Season with salt and pepper, spoon over steaks, and serve.
I used a spicy brown mustard and the sauce was absolutely wonderful. I decided to use a programmable thermometer to make sure I didn't overcook the meat and it was a good move since my cook time was slightly faster than what was listed. I'd serve it to friends for sure!
I cook for my two senior parents and I had to cook the meat where there was no noticeable pink, but I think that ruined the meat. My husband & I love medium-rare, but because of my parents we had to sacrifice. The meat ended up being a tad tougher and chewy. Although this happened, the meal was not that bad. Instead of the grainy mustard, I used dijon mustard which didn't have the mustard seeds you see in the picture but was still tastey. I will definitely try this recipe again, but will keep the meat medium-rare.
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