Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce)

Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce)

Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce)

After frying these steaks, the pan drippings make an excellent base for a cognac-laced mustard cream sauce.Landon Nordeman

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).

Pairing note: Mostly carignan and mourvedre, the Lioco Indica Mendocino Red Wine 2008 ($19) has a smoky berry flavor that offsets the richness of the steak.