Shell Steaks With Mustard Butter

By Pierre Franey

Updated February 29, 2016

Total Time
25 minutes
Rating
4(8)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

  • 4 boneless shell steaks, each about ½ inch thick

  • Salt to taste if desired

  • Freshly ground black pepper to taste

  • 4 tablespoons butter at room temperature

  • 2 teaspoons Dijon-style mustard

  • ½ teaspoon Worcestershire sauce

  • 2 teaspoons finely minced garlic

  • 1 tablespoon finely chopped shallots

  • 2 tablespoons finely chopped parsley

  • Sauteed potatoes with parsley as garnish (see recipe)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 277 milligrams cholesterol; 824 calories; 26 grams monosaturated fat; 2 grams polyunsaturated fat; 28 grams saturated fat; 63 grams fat; 1 gram fiber; 756 milligrams sodium; 59 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.

  2. Step 2

    Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.

  3. Step 3

    Heat a heavy skillet (preferably black iron) until it is almost smoking.

  4. Step 4

    Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.

  5. Step 5

    Continue cooking until all the steaks are done.

  6. Step 6

    Garnish each serving with a portion of the sauteed potatoes with parsley.

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Ratings

4 out of 5
8 user ratings
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Comments

Jacqueline

This is a great sauce that you can make beforehand and keep in the freezer, always at the ready

Jacqueline

This is a great sauce that you can make beforehand and keep in the freezer, always at the ready

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