Feb 24, 2007
Mustard Cream Steak
- 2 steaks
- coarse sea salt
- cracked pepper
- 1/4 cup dry sherry
- 1/2 cup heavy cream
- olive oil
- 1 tbsp dijon
- Rub the steaks with olive oil, and then with coarse salt and the pepper.
- Heat a little olive oil in the a skillet over high heat and then pan fry the steaks about 4 minutes on each side.
- Remove the meat from the pan to rest and cover with foil to keep warm.
- Deglaze the pan with the sherry and then reduce to 1 tbsp of liquid.
- Pour in the cream and then mix in the dijon. Reduce by half.
- Serve the steak with the sauce poured over.
Very nice with potatoes