INGREDIENTS

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
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