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Shula's Steak House Steak Mary Ann

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By Shula's Steak House

Posted July 23rd, 2007

FabulousFoods.com Recommends: How to Cook Meat, by Christopher Schlesinger, (2002, William Morrow Cookbooks)

How to Cook Meat

Servings:	2
Author Notes:	This recipe is a favorite at Shula's On The Beach Steak House in Fort Lauderdale, Florida.
Ingredients:	Butter Sauce: 2 tablespoons unsalted butter, divided 2 tablespoons chopped shallots 1 cup heavy cream 3 cups strong beef boullion (4 boullion cubes dissolved in 3 cups hot water) 2 teaspoons flour 1 tablespoon water 1 tablespoon green peppercorns 2 tablespoons Dijon mustard salt and pepper to taste Steak: 2 beef fillets (5 ounces each), tenderloin steaks just under 1 1/2 inches thick 1 tablespoon flour 2 tablespoons unsalted butter
Instructions:	To make the sauce by half, stirring occasionally. Mix the flour with the water and Melt 2 teaspoons of butter in a heavy 2 1/3 - 3 quart saucepan over medium heat. Add the shallots and sauté about 2 minutes or until soft but not browned. Add the heavy cream and boullion, bring to a simmer, lower the heat and reduceWhisk into the simmering sauce. Let it cook until slightly thickened. Stir in the peppercorns. Whisk in the mustard and the remaining 4 teaspoons of butter, a teaspoon at a time. Add salt and pepper. Keep warm while finishing the fillets. To cook the steaks Trim the fillets and dust lightly on both sides with flour. In a heavy skillet, melt the butter over medium-high heat. Sear the steaks for about 3-4 minutes per side or until well browned and done to a medium rare state. You can insert an instant reading meat thermometer horizontally into the center of a steak to make sure the temperature reads 145 - 150°F. To serve Place steaks on warmed serving dishes. Cover and surround with butter sauce.