SHELL STEAKS WITH MUSTARD BUTTER

Shell Steaks With Mustard Butter image

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 10

Previous Next

Ingredients

4 boneless shell steaks, each about 1/2 inch thick
Salt to taste if desired
Freshly ground black pepper to taste
4 tablespoons butter at room temperature
2 teaspoons Dijon-style mustard
1/2 teaspoon Worcestershire sauce
2 teaspoons finely minced garlic
1 tablespoon finely chopped shallots
2 tablespoons finely chopped parsley
Sauteed potatoes with parsley as garnish (see recipe)

Steps:

Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
Heat a heavy skillet (preferably black iron) until it is almost smoking.
Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
Continue cooking until all the steaks are done.
Garnish each serving with a portion of the sauteed potatoes with parsley.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 63 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 28 grams, Sodium 756 milligrams, Sugar 0 grams, TransFat 0 grams