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1
Heat 2 Tbsp.
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2
butter in heavy medium saucepan over medium-high heat.
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3
Add in 1/2 c. shallots and saute/fry 4 min.
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4
Add in wine and boil 1 minute.
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5
Add in both stocks and boil till reduced to 2/3 c., about 28 min.
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6
(Sauce can be prepared 1 day ahead.
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7
Cold slightly.
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8
Cover and chill.)
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9
Preheat oven to 200F.
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10
Mix potato, breadcrumbs, 1 Tbsp.
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11
parsley and remaining 1 Tbsp.
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12
shallots in medium bowl.
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13
Sprinkle with salt and pepper.
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14
Heat 2 Tbsp.
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15
oil in large nonstick skillet over medium heat.
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16
Mound potato mix in skillet in 2 portions, dividing proportionately.
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17
Using metal spatula, press each into 5-inch oval.
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18
Cook till bottom is brown and crisp, about 10 min.
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19
Turn and cook till second side browns, about 5 min.
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20
Transfer galettes to baking sheet.
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21
Keep hot in oven.
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22
Heat 1 Tbsp.
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23
oil in heavy medium skillet over medium-high heat.
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24
Sprinkle steaks with salt and pepper.
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25
Add in to skillet; cook to desired doneness, about 4 min per side for medium-rare.
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26
Transfer steaks to plate (don't clean skillet).
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27
Add in sauce to skillet and bring to boil, scraping up browned bits.
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28
Fold in mustard.
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29
Remove from heat.
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30
Add in remaining 2 Tbsp.
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31
butter and whisk just till melted.
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32
Place potato galettes on plates.
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33
Top each with 1 steak.
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34
Spoon sauce over.
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35
Sprinkle with remaining 1 Tbsp.
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36
parsley and serve.
