Provided by Pierre Franey
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cover the steaks with plastic wrap and pound them lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge them in flour. Shake off the excess.
- Heat the oil in a heavy nonstick skillet large enough to hold the slices in one layer. When it is hot, add the meat, brown lightly on both sides and cook for about 5 minutes. Transfer to a serving platter, cover with foil and keep warm.
- Add the shallots to the skillet and cook briefly, stirring. Do not brown. Add the vinegar and cook, stirring. Add the tomatoes, corn, chicken broth and any liquid that may have accumulated around the meat. Bring to a boil, stir and cook for about 2 minutes.
- Add the cream and mustard and stir to blend. Add salt and pepper and cook for about 30 seconds. Add the basil and pour the sauce over the meat. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 21 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 904 milligrams, Sugar 3 grams, TransFat 0 grams
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