Total Time
32 Mins
4 servings (serving size: 3 ounces steak and 1 tablespoon sauce)

The three-ingredient marinade for these steaks also serves as the secret to the sauce. Serve with mashed potatoes and green beans.

How to Make It

Step 1

Combine the first 3 ingredients in a shallow dish. Add steaks, and let stand at room temperature for 10 minutes. Remove steaks from marinade; reserve marinade. Sprinkle steaks evenly with salt and pepper.

Step 2

Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add shallot to pan; sauté 1 minute. Add reserved marinade and broth, scraping pan to loosen browned bits; cook 2 minutes or until reduced by half. Spoon sauce over steaks.

Ratings & Reviews

Darlene57's Review

November 03, 2014
This is absolutely delicious! We've been making this regularly for a couple of years now. I double the marinade ingredients and the broth for the sauce.

daneanp's Review

June 28, 2014
This may be the best CL steak recipe I've made yet. And I've made a lot of them. I pan seared the steaks then moved them out to our Traeger BBQ grill (5 minutes each side) and they came out perfectly. The sauce is amazing. A few mushrooms in with the onions would be great. I used pinot blanc for the wine, but I'm going to play around with the wines to see what it does to the flavor. Great recipe.

jhardy's Review

January 28, 2014

dorothy13126's Review

December 09, 2013
This was delicious.

jquinl's Review

September 30, 2013
This was very very good and so quick and easy. I used strip steak and cooked it on the grill, but the sauce was still quite nice. Next time I will use less mustard. I did finish the sauce with a bit of butter. Husband loved it. Definitely a keeper.

zaitonhussein's Review

November 14, 2012

cook187's Review

November 07, 2012
This was an amazing and easy recipe!! I used fillet steak and doubled the marinade and sauce. Came out perfect! Definitely a keeper :)

EllenDeller's Review

September 05, 2012
At our farmer's market, I bought a fairly inexpensive cut of grass fed local beef, and I was a bit worried about it being tender enough to pan grill. Perhaps because of the marinade, t the meat was very tender, with a nice texture. I followed the recipe exactly except that I kept the meat in the marinade, refrigerated, for about 75 minutes; added some garlic to the marinade; and had to cook the meat a few minutes more because it was fairly thick. That said, I like more flavor and zip and would be inclined to try this one again, but with red wine instead of white, along with some thyme and whole peppercorns.

Miengo's Review

June 04, 2012

dltruhe's Review

January 22, 2012
This was a delicious and easy recipe, I did take the previous suggestions and doubled the sauce. I also used tenderloin instead of the chuck (personal preference). Because the tenderloin is much thicker, I do recommend cutting it before cooking (I quartered 2 portions).