Shell Steaks With Mustard Butter

Ingredients

• 4 boneless shell steaks, each about 1/2 inch thick
• Salt to taste if desired
• Freshly ground black pepper to taste
• 4 tablespoons butter at room temperature
• 2 teaspoons Dijon-style mustard
• ½ teaspoon Worcestershire sauce
• 2 teaspoons finely minced garlic
• 1 tablespoon finely chopped shallots
• 2 tablespoons finely chopped parsley
• Sauteed potatoes with parsley as garnish (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    780 calories; 60 grams fat; 26 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 55 grams protein; 263 milligrams cholesterol; 192 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
2. Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
3. Heat a heavy skillet (preferably black iron) until it is almost smoking.
4. Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
5. Continue cooking until all the steaks are done.
6. Garnish each serving with a portion of the sauteed potatoes with parsley.

25 minutes