2 servings


  • 2 steaks (such as strip, sirloin or club; 6 ounces each), pounded 1/4 inch thick
  • Salt and freshly ground black pepper
  • 4 tablespoons butter, divided
  • 1 teaspoon vegetable oil, divided
  • 2 shallots, peeled and minced
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 tablespoons demi-glace
  • 1 1/2 tablespoons madeira
  • 1 to 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon chopped fresh parsley


Season steaks with salt and pepper. Heat 1 teaspoon butter and 1/2 teaspoon oil in a large skillet over high heat. Sear one steak, 30 to 45 seconds per side (for medium rare), then transfer to a warmed platter, covering with foil to retain heat. Add remaining oil and 1 teaspoon butter to skillet. Sear second steak in the same manner as the first. Transfer to platter and cover.

Melt 2 teaspoons butter in same skillet over medium high heat. Add shallots and cook, stirring, until fragrant, about 2 minutes. Stir in mustard, Worcestershire, and demi-glace. Add madeira, lemon juice and parsley. Remove from heat and stir in remaining butter. Season to taste with salt and pepper. Spoon sauce over steaks, and serve.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.

RecID 6964

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