My Backyard Evolution About the Deck Chef

Steaks with Dijon Mustard & Wine Sauce

Recipe by Kent Whitaker
This recipe is perfect for a quick steak that's packed with flavor. You can also use this with kabobs, steaks on a stick, steak slices for salads and more. If you are using a cheaper cut of meat, I would consider leaning towards the salad plate or even a sandwich. I definitely would use a hammer-type meat tenderizer for cheaper and thinner cuts.

Steaks with Dijon Mustard & Wine Sauce:
4 inch thick beef tenderloin steaks
Black pepper
Dijon mustard
1/2 cup red wine of choice
1/4 cup water as needed
2 tablespoons chopped onion
1 teaspoon minced garlic
1 tablespoon salt
Dash of flour

Rub your steaks with the pepper and dijon mustard and allow the steaks to rest. Combine additional dijon mustard with the remaining ingredients in a saucepan and simmer. The amounts really depend on the number of steaks you are using. Add in your flour and stir if needed. Cook your steaks on the grill while basting with the sauce. Serve hot. You can use additional ingredients in the sauce as desired. Steak sauce is a great swap for dijon mustard.

Quick Dijon Mustard Steak Tip:
You can also use this recipe with beef kabob meat, pork and chicken. It even works with hamburger meat. A variation is swapping the dijon mustard with spicy honey mustard, southwestern mustard or mustard of your choice, when marinating the steaks.

Steak Tip - The Easiest Steaks in the World:
If you're looking for a simple steak with little fuss and lots of flavor then try this. First, get your local meat department to cut you the freshest steaks possible. I lean towards rib-eyes for this recipe. Tender cuts make tender steaks. Any cut will do but try for something with some fat for juice. Rub the steaks with a tiny bit of salt and black pepper, place in the fridge while you get the grill going. As soon as possible, grill them. Brush the steaks with softened butter mixed with a small amount of plain steak sauce before you remove them from the grill.