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.