If using steak, trim fat and if desired pound to 1/4 inch thick. Sprinkle with salt and pepper. Heat 3 T butter in large pan (or two pans). When foam begins to subside, cook 2 or three steaks/burgers at a time, one minute on each side. Remove, do the rest of the steaks. Melt the rest of the butter, add shallots. Cook one minute, stirring. Add mustard and Worcestershire and stir. Return steaks to pan, cook one minute more on each side. Remove to warm platter. Add 2 T of lemon juice to remaining sauce in pan. Add parsley and chives. Mix well, heating through, pour over steaks.
Note: when prepared on 3/31, very sharp/strong taste - maybe less lemon juice, or smaller, milder shallots?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (33g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 140 (96%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.7mg||13 %|
|Sodium 138.3mg||5 %|
|Potassium 63.5mg||2 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 2g|
|Protein 0.5g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 146
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!