Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce)

The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce. We based this recipe on one in Daniel Young's The Bistros,

4 8–10-oz. flat iron steaks, cut
horizontally without the connective
tissue
Kosher salt and freshly ground black
pepper, to taste
1 tbsp. unsalted butter
1 tbsp. canola oil
5 tbsp. cognac or brandy
1⁄4 cup heavy cream
1 1⁄2 tbsp. dijon mustard
1 tbsp. minced flat-leaf parsley

1. Season steaks with salt and pepper. Heat butter and oil in a 12" cast-iron skillet over medium-high heat. Add
steaks and cook, turning once, until browned and cooked to desired temperature, about 6 minutes for medium
rare. Remove pan from heat. Transfer steaks to 4 warm plates and pour off and discard all but 1 tbsp. fat.

2. Add 4 1⁄2 tbsp. cognac to pan and stir, scraping browned bits from the bottom with a wooden spoon. Return
pan to medium-high heat and cook for 20 seconds. Add cream and mustard, season with salt and pepper, and
cook, stirring vigorously, until sauce just comes together. Stir in remaining cognac and pour sauce over steaks.
Serve steaks garnished with parsley and black pepper.


SERVES 4