How to make it

  • Sprinkle steaks with salt and pepper.
  • Melt 1 T butter in large heavy skillet over medium-high heat.
  • Add steaks in single layer and cook until browned, turning once, about 3 minutes per side. Remove and set aside.
  • Melt 1 tsp butter in same skillet (do not clean) over medium-high heat.
  • Add shallots and sage, sauté until soft (about 30 seconds).
  • Add vermouth, boil until slightly reduced (about 30 seconds).
  • Stir in cream and mustard. Reduce heat to medium-low and simmer until slightly thickened, about 1 minute.
  • Season with salt and pepper. Spoon over steaks.

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