Beef · Steak dinner
Steak & Asparagus with Mustard Butter
Pan-seared sirloin with tender asparagus and a lemon-mustard butter sauce.
- Prep
- 10 min
- Cook & rest
- 20 min
- Total
- 30 min
- Servings
- 2
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 2 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 2 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Sirloin steaksteaks about 2 cm thick400 g
- Asparaguswoody ends removed400 g
- ButterUnsalted30 g
- Yellow mustardPrepared, yellow15 g
- Lemon juiceRaw20 g
- Olive oilSalad or cooking oil10 g
- Garlicminced6 g
- SaltTable salt3 g
- Black pepperDried, ground1 g
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STEP BY STEP
Let’s make it.
- Pat the steaks dry and season with half the salt and pepper. Mix softened butter with mustard, lemon juice and garlic.
- Heat the oil in a skillet over medium-high heat. Cook the steaks for about 3–5 minutes per side, to at least 145°F (63°C).
- Transfer the steaks to a clean plate and rest for at least 3 minutes. Lower the heat to medium and add the asparagus to the skillet.
- Turn the asparagus in the pan juices for 5–7 minutes until tender. Add the remaining salt and a spoonful of water if needed to loosen the browned bits.
- Take off the heat and fold in the mustard butter. Slice the rested beef and divide with asparagus, resting juices and sauce into 2 servings.
Kitchen notes
- Start checking thinner steaks earlier. The thermometer reading determines when they are ready.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 10.2 g
- Fiber
- 4.7 g
- Carbs − fiber
- 5.5 g
- Protein
- 44.9 g
- Fat
- 42.5 g
- Energy
- 586 kcal
Calculated from USDA ingredient records, divided into 2 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Steak & Asparagus with Mustard Butter
For 2 servings
Meat & poultry
- Sirloin steakRaw, top sirloin cap, lean & fat400 g
Vegetables
- AsparagusRaw400 g
- GarlicRaw6 g
Fruit & berries
- Lemon juiceRaw20 g
Oils & fats
- ButterUnsalted30 g
- Olive oilSalad or cooking oil10 g
Herbs & spices
- Black pepperDried, ground1 g
- SaltTable salt3 g
Sauces & pantry
- Yellow mustardPrepared, yellow15 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/steak-asparagus-mustard-butter/
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