Minute steaks are a wonder in the kitchen. Easy and inexpensive, they can be prepared in a number of ways: as part of a stir fry dish, in a curry with spices, or with a tasty Dijon and lemon sauce as I have prepared today. The technique used begins with searing the beef at a high temperature to lock in the juices, then braising in stock at a low temperature. The result is melt in your mouth steak with a delicious sauce perfect for dipping bread into. This recipe is a crowd pleaser and perfect for entertaining. You can vary the sauce by adding capers, or peas and mushrooms, these all complement the beef very well.
- 9 minute steaks
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup all purpose flour
- 2 tablespoons steak spice mix (I used McCormick Montreal mix)
- ¼ cup vegetable oil
- ½ yellow onion, minced
- 2-3 cups chicken stock
- 2-3 tablespoons Dijon mustard (to taste)
- ½ lemon
- 2 tablespoons Italian parsley, for garnish
- Pat the minute steaks dry and season with salt, pepper, and garlic powder on both sides.
- Heat a large pan over medium-high heat.
- Mix 1 cup all purpose flour with steak spice in a large bowl, and coat the minute steaks with this mixture. Shake off excess flour.
- Add the vegetable oil to the pan and heat.
- When the oil is very hot, and appears to be separating, you can cook the minute steaks, in 2 batches. Cook about 3 minutes per side, or until the meat has browned and releases easily from the pan.
- When the steaks have been browned, add onion to the pan and fry for 1-2 minutes.
- Deglaze the pan with a bit of the chicken stock, making sure to scrape the caramelized beef stuck to the pan.
- Add the minute steaks back to the pan and enough chicken stock to cover.
- Incorporate 2-3 tablespoons Dijon mustard to the sauce and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 1½ hours, checking that there is enough liquid about every half hour.
- Add juice of half a lemon to the sauce. Garnish with minced parsley.
A few tips on searing beef:
The beef filets must be patted dry, otherwise they will steam instead of sear.
Make sure pan is hot before adding the fat.
Wait till fat is very hot before adding beef to the pan. When the oil appears to be separating, it is hot enough. This will help lock in the juices.
Steaks are ready to be turned when they release easily from the pan. If not releasing, they have not yet browned sufficiently. Only turn once.