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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Shell Steaks with Mustard Butter

from Cuisine Rapide , page 183

Pierre always enjoyed making an herbed butter for steaks. In this recipe, the steaks are seared on both sides in a very hot black cast iron skillet.


4 boneless shell steaks, each a about 1/2 inch thick
Salt and freshly ground pepper to taste
4 tablespoons butter at room temperature
2 teaspoons Dijon-style mustard
1/2 teaspoon Worcestershire sauce (or a bit less)
2 teaspoons finely minced garlic
1 tablespoon finely chopped shallots
2 tablespoons finely chopped parsley
1 tablespoon lemon juice


1. Trim off all peripheral fat from steaks. Sprinkle the steaks on both sides with salt and a generous grinding of pepper.

2. Put the butter in a food processor or blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, lemon juice, salt, and pepper. Blend thoroughly.

3. Heat a heavy skillet (preferably cast iron) until it is almost smoking. Cook the steaks, one at a time, until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has an exhaust fan, it is best to turn it on because the steaks will smoke.

4. When each steak is done, transfer to a warm serving dish and spread the butter mixture over the top until melted.


4 servings