Shell Steaks With Mustard Butter
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 4boneless shell steaks, each about ½ inch thick
- Salt to taste if desired
- Freshly ground black pepper to taste
- 4tablespoons butter at room temperature
- 2teaspoons Dijon-style mustard
- ½teaspoon Worcestershire sauce
- 2teaspoons finely minced garlic
- 1tablespoon finely chopped shallots
- 2tablespoons finely chopped parsley
- Sauteed potatoes with parsley as garnish (see recipe)
Nutritional analysis per serving (4 servings)
824 calories; 63 grams fat; 28 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 59 grams protein; 756 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
- Step 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.
- Step 3
Heat a heavy skillet (preferably black iron) until it is almost smoking.
- Step 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.
- Step 5
Continue cooking until all the steaks are done.
- Step 6
Garnish each serving with a portion of the sauteed potatoes with parsley.
Private Notes
Comments
This is a great sauce that you can make beforehand and keep in the freezer, always at the ready