CUBE STEAKS DIJON

By Shirl

Using pre-tenderized steak (labeled "cube steak" at the meat counter) makes this bistro-style dish extra succulent. Serve with: Hash browns and steamed broccoli. Dessert: Warm apple pie.

Ingredients

• 2 12-ounce cube steaks
• 2 tablespoons (1/4 stick) butter
• 1/3 cup finely chopped shallots
• 1 teaspoon dried rubbed sage
• 1/3 cup dry vermouth
• 1/2 cup whipping cream or half and half 2 tablespoons whole grain Dijon mustard

Preparation

Step 1

Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks in single layer and cook until browned, turning once, about 3 minutes per side. Transfer to work surface; cut each steak in half.

Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sage; saute until soft, about 30 seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir in cream and mustard. Reduce heat to medium-low; simmer until slightly thickened, about 1 minute. Season with salt and pepper. Divide steaks among plates, spoon sauce over, and serve.