Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce)
October 7, 2010
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.