Beef In Mustard And Cream Sauce - Emancés De Boeuf

1. 1

   Trim the steak of all fat and cut into slices and then into 1/2 inch wide strips, cut these into 2 inch lengths. Peel and finely chop the shallots.

2. 2

   Melt half of the butter in a heavy frying pan (sauteuse) and when foaming, add half of the beef, turn strips over and seal quickly on all sides. They should remain rare inside.

3. 3

   Remove from the pan with a slotted spoon and seal the rest in the same way, remove from the pan and keep warm.

4. 4

   Add the remainder of the butter and when foaming, cook the shallots until melting but not colored.

5. 5

   Stir well, scrape up the meat juices from the bottom of the pan and add 4 tablespoons of cream.

6. 6

   Increase the heat and reduce the cream, stirring constantly until it thicken slightly and colors to the blonde stage.

7. 7

   Stir in the rest of the cream and the mustard, season well with salt and pepper.

8. 8

   Stir in the meat and juices it will have rendered, bring to a bubble but don't allow to boil.

9. 9

   If the cream sauce is too liquid, just before adding the meat, remove the pan from the heat and stir in the cornstarch mixed with a tsp of water.

10. 10

    Place the pan over low heat, bring back to a boiling point and allow to bubble for a minute before adding the meat and juices.

11. 11

    Do NOT boil again after adding them!

12. 12

    Serve immediately with rice or buttered noodles.

* Per serving · 4 servings · Values may vary.