PAVES DU MAIL (pan fried steaks with mustard cream sauce, for four)

4 (8 to 10 ounce) flat iron steaks, cut horizontally without the connective tissue

kosher salt and freshly ground black pepper, to taste

1 tablespoon unsalted butter

1 tablespoon canola oil

5 tablespoons cognac or brandy

¼ cup heavy cream

1-1/2 tablespoons Dijon mustard

1 tablespoon minced flat leaf parsley


1.   Season steaks with salt and pepper.  Heat oil and butter in a 12 inch cast iron skillet over medium high heat.  Add steaks and cook, turning once, until browned and cooked to desired temperature, about 6 minutes for medium rare.  Remove pan from heat.  Transfer steaks to four warm plates and pour off and discard all but 1 tablespoon fat.

2.  Add 4-1/2 tablespoons cognac to pan and stir, scraping browned bits from bottom with a wooden spoon.  Return pan to medium high heat and cook for 20 seconds.  Add cream and mustard, season with salt and pepper and cook, stirring vigorously, until sauce just comes together.  Stir in remaining cognac and pour sauce over steaks.  Serve garnished with parsley and black pepper.

from Saveur Magazine

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