Mustard-Cream Pan Sauce

"Whisk together this piquant steak sauce in no time!"
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servings 36 cals
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Original recipe yields 4 servings



  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.


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This tasted like watered down mustard, not to our liking.

I used this sauce with a pretzel crusted pork tenderloin and it was delicious. I added a bit more cream. You should taste before making any changes and adjust it to your palate.

Used this over a pork tenderloin. Next time I might add some sliced mushrooms.

Excellent quick sauce for pork tenderloin or medallions.

I loved this with a pork tenderloin I made by coating it in 1/4 cup dijon mustard and 1 1/2 tsp of dried thyme.

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