Cube Steaks Dijon

1. 1

   Sprinkle steaks with salt and pepper.

2. 2

   Melt 1 tablespoon butter in heavy large skillet over medium-high heat.

3. 3

   Add steaks in single layer and cook until browned, turning once, about 3 minutes per side.

4. 4

   Transfer to work surface; cut each steak in half.

5. 5

   Melt 1 tablespoon butter in same skillet over medium-high heat.

6. 6

   Add shallots and sage; saute until soft, about 30 seconds.

7. 7

   Add vermouth; boil until slightly reduced, about 30 seconds.

8. 8

   Stir in cream and mustard.

9. 9

   Reduce heat to medium-low; simmer until slightly thickened, about 1 minute.

10. 10

    Season with salt and pepper.

11. 11

    Divide steaks among plates, spoon sauce over, and serve.

No additional tips available.