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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.
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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.
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3
Remove from the pan with a slotted spoon and seal the rest in the same way, remove from the pan and keep warm.
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4
Add the remainder of the butter and when foaming, cook the shallots until melting but not colored.
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5
Stir well, scrape up the meat juices from the bottom of the pan and add 4 tablespoons of cream.
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6
Increase the heat and reduce the cream, stirring constantly until it thicken slightly and colors to the blonde stage.
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7
Stir in the rest of the cream and the mustard, season well with salt and pepper.
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8
Stir in the meat and juices it will have rendered, bring to a bubble but don't allow to boil.
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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.
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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.
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11
Do NOT boil again after adding them!
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12
Serve immediately with rice or buttered noodles.
