Shell Steaks With Mustard Butter

Name: Shell Steaks With Mustard Butter
Total time: 25 min
Yield: 4 servings
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)

By Pierre Franey

Total Time: 25 minutes
Rating: 4(8)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

4boneless shell steaks, each about ½ inch thick
Salt to taste if desired
Freshly ground black pepper to taste
4tablespoons butter at room temperature
2teaspoons Dijon-style mustard
½teaspoon Worcestershire sauce
2teaspoons finely minced garlic
1tablespoon finely chopped shallots
2tablespoons finely chopped parsley
Sauteed potatoes with parsley as garnish (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
Step 2
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.
Step 3
Heat a heavy skillet (preferably black iron) until it is almost smoking.
Step 4
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.
Step 5
Continue cooking until all the steaks are done.
Step 6
Garnish each serving with a portion of the sauteed potatoes with parsley.