Steak With Shallots And Mustard

The strength of temptation also comes from a tendency to push virtues to such an extreme that they become vices. For example, it is all too easy for the joy of eating to become gluttony, or for the blessing of rest to become sloth, or for the peace of quietness to become noncommunication, or for industriousness to become greed, or for liberty to be turned into an excuse for licentiousness. We all know what it’s like for pleasure to become sensuality, or for self-care to become selfishness, or for self-respect to become conceit, or for wise caution to become cynicism and unbelief, or for righteous anger to become unrighteous rage, or for the joy of sex to become immorality, or for conscientiousness to become perfectionism. The list could go on endlessly, but I think you get the point.

Sam Storms

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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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