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Steak with Dijon Shallot Sauce

SUBMITTED BY: COLLEGE INN® Broth 

"Meat and potatoes with a twist. Serve your family succulent steak with a sophisticated sauce in 15 minutes. Substantial and delicate at the same time. "
RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 3.5
Read Reviews (1)
PREP TIME  5 Min
COOK TIME  15 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound flank steak
  • 2 tablespoons butter or olive oil
  • 1/3 cup finely chopped shallots
  • 3/4 cup COLLEGE INN® Bold Stock, Beef Sirloin
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cornstarch

DIRECTIONS

  1. Cook meat in butter in large skillet about 5 minutes per side or to desired doneness. Remove meat and keep warm.
  2. Add shallots to skillet and cook 2 minutes over medium-low heat. Combine stock, mustard, Worcestershire sauce and cornstarch; stir to dissolve cornstarch. Cook, stirring, until slightly thickened.
  3. Slice meat thinly and spoon sauce over meat. Serve with potatoes, if desired.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Feb. 18, 2009 by roberta 
The shallot sauce was not all that tastey. MORE


 
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