Flank Steak with Mustard Cream Sauce Recipe

"This recipe was created by Adam Liaw who is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner. I love watching Adam and love the recipes on his show. His recipe suggests ~ Originally made with oyster blade steak, in France this dish is known as Pavés du Mail, which refers to the cobblestones of the rue du Mail where the dish was invented at Chez Georges restaurant. He uses flank steak, which he thinks is an under-appreciated cut here in Australia. Adam's tip: One way to ruin a good steak is serving it on a cold plate. There are lots of ways to warm them, including hot water, low ovens and plate warmers, but simply putting an empty plate in a microwave for a few seconds on full power will do the trick."

Original is 2 servings

Metric US

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Ingredients

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600 grams flank steak, approx (1)
Salt and black pepper to season
25 grams butter
4 tablespoons brandy, plus 1 tablespoon to finish the sauce

4 tablespoons pouring cream
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, finely minced

Nutritional

Serving Size: 1 (382.2 g)
Calories 664.3
Total Fat - 40.1 g
Saturated Fat - 18.9 g
Cholesterol - 255.8 mg
Sodium - 561.7 mg
Total Carbohydrate - 5.6 g
Dietary Fiber - 0.5 g
Sugars - 1.4 g
Protein - 66.8 g
Calcium - 130.7 mg
Iron - 5.2 mg
Vitamin C - 3.6 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat a large frying pan over high heat; season the steak well with salt and pepper.

Step 2

Add about half the butter to the pan and fry the steak until medium rare; ( In the last 2-3 minutes of cooking, add the remaining butter and continuously spoon the butter over the steak).