I have been cooking my streaks in mustard for years and it tastes amazing. I recently found out this isn't normal. Have you tried this? Everyone loves In-N-Out why not do the same thing for steaks?

>>21472576 (OP)
The french have a dish called "mustard chicken"

>>21472576 (OP)
I don't like the taste of mustard.
Yellow, dijon, stone ground, brown, mustard green, mustard powder, all of it.

>>21472641
Let me guess, you got the jab

>>21472576 (OP)
>>21472638
I've never heard of this but it sounds really good

>>21472576 (OP)
>I have been cooking my steaks in mustard
recipe?

>>21472638
you need cream with the mustard though or it doesnt work

>>21472641
yeah but you probably love ketchup dont you big boy

>>21472576 (OP)
That does sound good. What’s your process?

>>21472576 (OP)
Sounds fine to me. Has acidity, has nice viscosity like a wine sauce, and looks creamy enough to be comparably fatty as butter. Adding some black pepper wouldn't be antithetical either.

>>21472576 (OP)
I do it sometimes with hamburgers or fish. Mustard has a nice flavor when heated

I echo everyone asking OP for recipes. What mustard do you use? How do you treat it at high heat? Do you add anything to the mix before putting the steaks in?

>>21472724
theres clearly cream in the image OP used

>>21472724
>>21473208
>cream of mustard sauce

>>21472641
sounds like you've got a wiener in ur butt there bud

>>21472709
>>21472576 (OP)
Sounds like you just like mustard

>>21472576 (OP)
With steaks that sized it must have come from a very large snake

>>21472716
>>21472749
>>21472986
Reverse image search shows op's pic is from a recipe called "Garlic-Mustard Filet Mignon"

>>21474301
thanks going to look into it

>same as any other cream-based fond sauce, except you add 2tsp dijon mustard
Bit anti-climactic.
https://www.youtube.com/watch?v=BfSl3WwqYls

>>21474368
Simplicity is good
Horseradish on prime rib is better if it's creamy horseradish

>>21472724
No, you don't. There are plenty variants without cream. Like sauce robert which is demi glace based or white variants based on sauce veloué, batârde or bechamel.

Anon here, I'm about to cook a steak but I've discovered to my horror that I don't have any butter. I may attempt to Frankenstein something like what the OP is talking about.

So you just put oil in the skillet, then maybe some garlic, and then some dollops of mustard, right? And let it all cook together into a brew that you put the steak into?