Yields: 4 portions
4 each - 6 oz sirloin or NY Strip
2 oz - Dijon Mustard
4 oz - Onion, small diced
2 oz - Butter (for sauting)
6 oz - Heavy Cream
2 oz - Butter (for sauce)
Pound steaks until they are about inch thick or ask butcher to do it when buying.
Cover one side of each steak with 1 teaspoons mustard and 1 oz of diced onion.
Saute steaks in butter onion side down first. Remove and hold in a warm place.
Add the cream and reduce by half. Add the rest of the mustard. Swirl butter into the sauce and season with salt and pepper. Serve each portion with some of the sauce.