Pavs du Mail (Pan-Fried Steaks with Mustard Cream Sauce)

Name: Pavs du Mail (Pan-Fried Steaks with Mustard Cream Sauce)
Ingredients: The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce.; 4 8–10-oz. ?at 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; 1⁄4 cup heavy cream; 1 1⁄2 tbsp. dijon mustard; 1 tbsp. minced ?at-leaf parsle

Pavs du Mail (Pan-Fried Steaks with Mustard Cream Sauce) was pinched from <a href="http://www.saveur.com/article/Recipes/Paves-du-Mail-Pan-Fried-Steaks-with-Mustard-Cream-Sauce" target="_blank">www.saveur.com.</a>

"The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce. We based this recipe on one in Daniel Young's The Bistros, Brasseries, and Wine Bars of Paris (HarperCollins, 2006)...."

INGREDIENTS

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The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce.

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4 8–10-oz. ?at iron steaks, cut

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horizontally without the connective

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tissue

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Kosher salt and freshly ground black

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pepper, to taste

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1 tbsp. unsalted butter

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1 tbsp. canola oil

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5 tbsp. cognac or brandy

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1⁄4 cup heavy cream

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1 1⁄2 tbsp. dijon mustard

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1 tbsp. minced ?at-leaf parsle

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