Tuesday, December 4, 2012

steak sandwiches with creamy shallots... 25 minutes

the goods:
2 boneless New York strip steaks, excess fat trimmed
1 tablespoon olive oil
4 large shallots, thinly sliced
1/3 cup heavy cream
1 tablespoon Dijon mustard
4 sandwich rolls, split and toasted
2 cups baby spinach

Pat steaks dry with a paper towel and season with salt and pepper.
In a large skillet, heat oil over high. Cook steaks until medium-rare, about 4 minutes per side. Transfer to a cutting board and tent loosely with foil.
Reduce heat to medium, add shallots, and cook until softened, 8 minutes. Add cream and 2 tablespoons water and cook, stirring, until slightly thickened, 1 minute. Stir in mustard and season with salt and pepper.
Thinly slice steak against the grain. Make sandwiches with rolls, shallots, steak slices, and baby spinach.

1 comment:

Nicole said...

mmmm! I just printed this and I will be making this for our dinner tonight :)