Beef In Mustard And Cream Sauce - Emancés De Boeuf

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 lbs rump steak or 1 1/2 lbs sirloin steaks
• 4 shallots
• 2 1/2 ounces butter, unsalted
• 8 ounces heavy cream
• 1 teaspoon dijon mustard
• salt
• pepper
• 1 teaspoon cornstarch

Recipe

• 1 trim the steak of all fat and cut into slices and then into 1/2 inch wide strips, cut these into 2 inch lengths. peel and finely chop the shallots.
• 2 melt half of the butter in a heavy frying pan (sauteuse) and when foaming, add half of the beef, turn strips over and seal quickly on all sides. they should remain rare inside.
• 3 remove from the pan with a slotted spoon and seal the rest in the same way, remove from the pan and keep warm.
• 4 add the remainder of the butter and when foaming, cook the shallots until melting but not colored.
• 5 stir well, scrape up the meat juices from the bottom of the pan and add 4 tablespoons of cream.
• 6 increase the heat and reduce the cream, stirring constantly until it thicken slightly and colors to the blonde stage.
• 7 stir in the rest of the cream and the mustard, season well with salt and pepper.
• 8 stir in the meat and juices it will have rendered, bring to a bubble but don't allow to boil.
• 9 if the cream sauce is too liquid, just before adding the meat, remove the pan from the heat and stir in the cornstarch mixed with a tsp of water.
• 10 place the pan over low heat, bring back to a boiling point and allow to bubble for a minute before adding the meat and juices.
• 11 do not boil again after adding them!
• 12 serve immediately with rice or buttered noodles.