Vermouth is used to deglaze the skillet the steak is cooked in, then enriched with cream to make an addictive pan sauce. A spoonful of Dijon mustard adds a subtle kick.
Category: not set
Cuisine: not set
2 strip steaks each 8 to 10 ounces and 1 inch thick, room temperature
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup vermouth or white wine
1/4 cup heavy cream
1 teaspoon Dijon mustard
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