How to make it

  • Cover the steaks with plastic wrap and pound them lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge them in flour. Shake off the excess flour.
  • Heat the olive oil in a heavy nonstick skillet large enough to hold the slices in one layer. When the oil is hot, add the meat, brown lightly on both sides and cook until done through. Transfer to a serving platter, cover with foil and keep warm.
  • Add the shallots to the skillet and cook briefly, stirring. Do not brown. Add the red wine vinegar and cook stirring. Add the tomatoes, corn, chicken broth, mustard and any liquid that has accumulated around the meat. Bring to a boil, stir and cook for about two minutes.
  • Bring down the temperature, and add the cream, and stir to blend. Add salt and pepper and cook for about 30 seconds. Add the basil and pour the sauce over the meat. Serve immediately.

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