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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Using pre-tenderized steak (labeled cube steak at the meat counter) makes this bistro-style dish extra succulent. Serve with: Hash browns and steamed broccoli. Dessert: Warm apple pie. Ingredients:
2 12-ounce cube steaks |
2 tablespoons (1/4 stick) butter |
1/3 cup finely chopped shallots |
1 teaspoon dried rubbed sage |
1/3 cup dry vermouth |
1/2 cup whipping cream or half and half |
2 tablespoons whole grain dijon mustard |
Directions:
1. Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks in single layer and cook until browned, turning once, about 3 minutes per side. Transfer to work surface; cut each steak in half.
2. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sage; sauté until soft, about 30 seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir in cream and mustard. Reduce heat to medium-low; simmer until slightly thickened, about 1 minute. Season with salt and pepper. Divide steaks among plates, spoon sauce over, and serve.
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