6 Servings 15 min Cook
2 Tbsp Mustard
1 Steak Sirloin Steak
1 Cup Chicken Broth
1 Tbsp Olive Oil
3 Tbsp Butter
2 Tbsp chopped Shallots
1/2 Tsp Vinegar
4 Fl oz Whiskey
Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare.
Let steak rest on a platter, uncovered, 10 minutes.
While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes.
Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up).
When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes.
Add meat juices from platter, then whisk in butter and vinegar.
Slice steak and serve with sauce.