Dish of 16 Jan 2008

STEAK MORVANDEAU

4 servings

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.

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

1. 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.
2. 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.

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