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