Steak Morvandeau

Name: Steak Morvandeau
Ingredients: 4 prime steaks; 460 ml (4 tablespoons) butter; 15 ml (1 tablespoon) shallots, finely chopped; 20 ml (4 teaspoons) Dijon mustard; 180 ml (3/4 cup) white wine; 375 ml (1 ½ cup) veal stock; 15 ml (2 tablespoons) Italian flat leaved parsley; salt and ground black pepper to taste

Pan broiling a prime steak results in a good caramelization on which to build a truly magnificent pan sauce. Do not use a non-stick pan to cook the steaks. You want the brown bits. Dijon mustard is paired with white wine for an easy take on the classic Sauce Robert. Serve it with a rice pilaf.

Published 25 July 2019

Method

Heat the frying pan and add a touch of oil. Season the steaks with salt and pepper and sear the steaks to the desired doneness (about 2 to 3 minutes on a side for medium rare, depending on the thickness of the steaks). Set aside to rest, covered lightly with foil to keep warm.
Pour any excess fat from the pan. Add 1 tablespoon of butter and cook the shallots for 2 minutes. Add the Dijon mustard dissolved in the wine and reduce to 2 tablespoons. Add the wine and reduce to ½ cup. Add the parsley and off the heat whisk in the butter, a tablespoon at a time. Correct the seasoning and serve at once with the steak.