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CATEGORY CUISINE TAG YIELD
2 Servings

INGREDIENTS

1 1/2 lb Boneless top blade or
sirloin
Or rib-eye steak, 3/4" thick
1 1/2 T Unsalted butter
1 T Finely chopped shallot
2 T Sherry vinegar
1 T Dijon mustard
Coarse salt, to taste
1/4 t Freshly-ground black pepper
Fresh flat-leaf parsley
sprig optional

INSTRUCTIONS

Heat a large, heavy skillet over medium-high heat until it begins to
smoke. Add steak, and cook until nicely browned, 1 to 2 minutes.  Turn,
and cook until browned, 1 to 2 minutes. Remove from heat,  transfer
steak to a plate, and set aside.  When the skillet has cooled slightly,
return it to the stove over  medium-low heat. Add the butter; when it
melts, add the shallots, and  saute 1 minute. Using a spoon, stir in
the sherry vinegar until the  sauce thickens.  Return the steaks to the
skillet along with any accumulated juices.  Spread the mustard over one
side of the steak, increase the heat to  medium, and cook, turning the
steak after 3 or 4 minutes for  medium-rare. Season with salt and
pepper to taste.  Transfer the steak to a serving dish with the pan
juices spooned over  the steak. Garnish with a sprig of parsley.
Serves 2.  Source: "Martha Stewart Living - <www.marthastewart.com>"
S(Formatted  for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per
serving: 84 Calories (kcal); 9g Total Fat; (91% calories from  fat);
trace Protein; 1g Carbohydrate; 23mg Cholesterol; 95mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2  Fat;
0 Other Carbohydrates  Recipe by: Martha Stewart  Converted by
MM_Buster v2.0n.

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“People disappoint. God doesn’t.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1507
Calories From Fat: 1126
Total Fat: 125.1g
Cholesterol: 373.3mg
Sodium: 455.5mg
Potassium: 806.2mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 87.3g


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