Steak with Mustard Sauce
- 4 Entrecote (each about 200 g)
- 2 tablespoons vegetable oil
- freshly ground peppers
- 600 grams cooked potatoes (day old)
- 3 tablespoons clarified butter
Rinse the steaks and pat dry. Peel the potato and cut into thin slices. Heat the butter in a pan and sauté the potatoes on both sides until crispy. Heat the oil in a heavy skillet (preferably a grill pan) and cook the steaks for 3-4 minutes on both sides. Season to taste with salt and pepper, remove from the heat, and keep warm.
For the sauce, add the butter to the pan drippings and melt over low heat. Mix in the cream and cook until frothy, stirring constantly. Mix in the mustard and the worcestershire sauce and simmer for 1-2 minutes over low heat. Season to taste with salt and pepper. Serve the steaks with the sautéed potatoes on preheated plates. Top with the sauce, garnish with parsley, and serve immediately.