Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 | 6 Oz. Steaks (Strip; Sirloin or Club); Pounded 1/4-inch Thick |
| Salt and Freshly Ground Black Pepper | |
| 4 tablespoons | Butter |
| 1 teaspoon | Vegetable or Olive Oil |
| 2 | Shallots; Peeled and Minced |
| 1½ tablespoon | Dijon Mustard |
| 1½ tablespoon | Worcestershire Sauce |
| 2 tablespoons | Demi-glace |
| 1½ tablespoon | Madeira |
| 1 teaspoon | Lemon Juice; Freshly Squeezed (1 to 2) |
| 1 tablespoon | Fresh Parsley; Chopped |
Season raw steaks with salt and pepper. Heat 1 tsp. butter and ½ 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 ½ 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@...> on Feb 1, 1998