Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce) | Saveur
After frying these steaks, the pan drippings make an excellent base for a cognac-laced mustard cream sauce.
Ingredients
- 4 (8–10-oz.) flat iron steaks, cut horizontally without the connective tissue
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. unsalted butter
- 1 tbsp. canola oil
- 5 tbsp. cognac or brandy
- <sup>1</sup>⁄<sub>4</sub> cup heavy cream
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. dijon mustard
- 1 tbsp. minced flat-leaf parsley
More Like This
Pan-Fried Steaks with Mustard Sauce Recipe - Pillsbury.com
pillsbury.com
Pan-Sautéed Steak with Black Pepper, Armagnac, and Yellow Raisins from The Cooking of South West Fra
app.ckbk.com
steak au poivre
thecookingguy.com
Panfried Steaks with Mustard Sauce | America's Test Kitchen
americastestkitchen.com
Tarragon Mustard Butter | Saveur
saveur.com
Cognac and Mustard Pan Sauce | America's Test Kitchen
americastestkitchen.com
Steak With Red Wine Mustard Sauce | TASTE
tastecooking.com
Beef Steaks with Mustard Sauce | Socilink
socilink.com