Recipe - Steak With Shallots And Mustard

1 One half pound Boneless top blade or
sirloin
Or ribeye steak; 3/4" thick
1 One half tablespoon Unsalted butter
1 tablespoon Finely chopped shallot
2 tablespoon Sherry vinegar
1 tablespoon Dijon mustard
Coarse salt; to taste
One fourth teaspoon Freshlyground black pepper
Fresh flatleaf parsley
sprig; (optional)

Heat a large, heavy skillet over mediumhigh heat until it begins to smoke.
Add steak, and cook until nicely browned, 1 to 2 minutes. Turn, and cook
until browned, 1 to 2 minutes. Remove from heat, transfer steak to a plate,
and set aside.

When the skillet has cooled slightly, return it to the stove over
mediumlow heat. Add the butter; when it melts, add the shallots, and saute
1 minute. Using a spoon, stir in the sherry vinegar until the sauce
thickens.

Return the steaks to the skillet along with any accumulated juices. Spread
the mustard over one side of the steak, increase the heat to medium, and
cook, turning the steak after 3 or 4 minutes for mediumrare. Season with
salt and pepper to taste.

Transfer the steak to a serving dish with the pan juices spooned over the
steak. Garnish with a sprig of parsley.

Serves 2.

Source: "Martha Stewart Living www.marthastewart.com" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 84 Calories (kcal); 9g Total Fat; (91% calories from fat);
trace Protein; 1g Carbohydrate; 23mg Cholesterol; 95mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Recipe by: Martha Stewart

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