Wonderful!! I printed this off at work a couple of months ago and just found it again today, WHEW!!
Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce)
The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce. We based this recipe on one in Daniel Young's The
Bistros, Brasseries, and Wine Bars of Paris (HarperCollins, 2006).
Enlarge Image
Credit: Landon Nordeman
horizontally without the connective
tissue
Kosher salt and freshly ground black
pepper, to taste
1 tbsp. unsalted butter
1 tbsp. canola oil
5 tbsp. cognac or brandy
1⁄4 cup heavy cream
1 1⁄2 tbsp. dijon mustard
1 tbsp. minced flat-leaf parsley
1. Season steaks with salt and pepper. Heat butter and oil in a 12" cast-iron skillet over medium-high heat. Add
steaks and cook, turning once, until browned and cooked to desired temperature, about 6 minutes for medium
rare. Remove pan from heat. Transfer steaks to 4 warm plates and pour off and discard all but 1 tbsp. fat.
2. Add 4 1⁄2 tbsp. cognac to 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 cream and mustard, season with salt and pepper, and
cook, stirring vigorously, until sauce just comes together. Stir in remaining cognac and pour sauce over steaks.
Serve steaks garnished with parsley and black pepper.
SERVES 4
Pairing note: Mostly carignan and mourvèdre, the Lioco Indica Mendocino Red Wine 2008 ($19) has a smoky berry flavor that offsets the richness of the steak.
Ratings & Reviews (6)
This is one of my favorite sauces but I always add chopped shallots.
sorry forgot the stars.
Made just the mustard sauce, for the bifteck haché, and it was easy and very good.
Super delicious, it's rich (I served it with potato galette and roasted carrots and a 1989 Bordeaux), but if you are sitting in some city other than Paris and want to transport yourself to the 7th arrondissement, this is a sure fire way to get you there with minimal effort.
P.S. I took the advice of bgrahamns above and added shallots... C'est une bonne idee.
Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce)
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