Steak in Creole mustard sauce from Louisiana Real & Rustic by Emeril Lagasse and Marcelle Bienvenu

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Accompaniments: Smashing smashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole-grain mustard.

  • nicolepellegrini on November 08, 2015

    Pretty good for a change of pace from typical grilled rib eye steaks. I didn't have bones to make the veal stock so I just used some freshly made vegetable stock instead. Meat was very tender; be careful not to overcook if using thinner steaks.

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