BEEF PAILLARDS WITH MUSHROOM, MUSTARD AND SHERRY SAUCE

By gaster16

Ingredients

• 4 beef paillards
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 cups mushrooms
• 2 tablespoons minced shallots
• 1 tablespoon unsalted butter
• 3 tablespoons medium dry sherry
• 2 tablespoons grainy mustard
• 3/4 cup chicken stock
• 2 tablespoons unsalted butter
• 1 tablespoon chives

Preparation

Step 1

Season 4 beef paillards on both sides with salt and pepper. Heat extra virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium high heat until butter foams. Add paillards, and saute on one side until golden brown, about 2 minutes. Flip and saute paillards until cooked through about 30 seconds. Transfer to plate. Repeat with remaining paillards.

Add sliced mushrooms, shallots and 1 tablespoon unsalted butter to skillet, and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add 3 tablespoons sherry and mustard, and deglace pan, scraping brown bits from bottom with a wooden spoon. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 tablespoons unsalted butter (cut into small pieces) until just melted and sprinkle with 1 tablespoon finely chopped fresh chives. Season to taste.