This classic bistro dish of pan-fried steak and mustard cream sauce is simple and quick. Bistro cooking is based upon utilizing humble ingredients that are exalted via supreme saucing techniques – simple fare – glorious results. In Paris this dish would be done with flat iron steaks (flat blade) or hanger steaks. Either is fine, but I would suggest picking up a flank steak when on sale. The flavor is terrific.
1 pound flank steak
1 tablespoon unsalted butter
1 tablespoon canola oil
1 tablespoon cognac or brandy
¼ cup heavy cream
1 ½ tablespoons Dijon mustard
8 white button mushrooms, slice thinly
1 tablespoon minced flat-leaf parsley
Preparation: Season the flank steak with salt and pepper. Heat the butter in a 12” cast-iron skillet over medium-high heat. Add the steak and cook, turning once, until browned and cooked to the desired temperature, about 6 minutes for medium rare. Remove pan from the heat. Transfer the steak to a cutting board and allow to rest for 10 minutes. Pour off and discard all but one tablespoon of fat in the pan.
Add most of the cognac to the pan and stir, scraping browned bits from the bottom with a wooden spoon. Return pan to medium-high heat and cook for 20 seconds. Add the cream, mustard, and sliced mushrooms, season with sea salt and pepper, and cook, stirring vigorously, until the sauce just thickens. Stir in the remaining cognac.
Slice the flank steak on a slanting angle against the grain. Display several thin slices across the plate and pour on the sauce. Garnish with the minced parsley. Add freshly ground pepper and serve. Pair with a whole leaf Caesar salad.
Richard Wottrich
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