| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 2 | Servings | ||
INGREDIENTS
| 2 | 6 Oz. Steaks (Strip; Sirloin or Club); Pounded 1/4-inch Thick | |
| Salt and Freshly Ground Black Pepper | ||
| 4 | tb | Butter |
| 1 | ts | Vegetable or Olive Oil |
| 2 | Shallots; Peeled and Minced | |
| 1 1/2 | tb | Dijon Mustard |
| 1 1/2 | tb | Worcestershire Sauce |
| 2 | tb | Demi-glace |
| 1 1/2 | tb | Madeira |
| 1 | ts | Lemon Juice; Freshly Squeezed (1 to 2) |
| 1 | tb | Fresh Parsley; Chopped |
INSTRUCTIONS
Season raw steaks with salt and pepper. Heat 1 tsp. butter and 1/2 tsp. oil in a large skillet over high heat. Sear, one steak at a time, for 45 to 60-seconds per side for a medium-rare steak. After completing both sides, repeat the process with the second steak after refreshing the skillet with an additional 1 tsp. butter and 1/2 tsp. oil, then transfer steaks to a warmed platter covered in foil to retain heat. Melt 2 tsp. butter in a sauce skillet over medium-high heat. Add shallots and cook, stirring occasionally until fragrant, approximately 2-minutes. Stir in mustard, Worcestershire and demi-glace. Add Madeira, lemon juice and parsley. Remove from heat and stir in remaining butter. Season sauce to taste with salt and pepper. Spoon sauce over steaks and serve. Recipe by: Linda K Posted to recipelu-digest Volume 01 Number 674 by "Diane Geary." <diane@keyway.net> on Feb 1, 1998
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