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Pan Seared Strip Steak with Mustard Cream Sauce
- For searing steaks:
- 2 boneless strip steaks, each 8 to 10 ounces and 1 inch thick, room temperature
- Coarse salt and freshly ground pepper
- 2 tablespoons unsalted butter
- For sauce:
- cup vermouth or white wine
- cup heavy cream
- 1 teaspoon Dijon mustard
Directions:View on PBS Food
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