4 Boneless Beef Shell Steaks, cut 1 to 1 1/2 inches thick
1 Tablespoon Kings Organic Butter
1 Tablespoon Olive Oil
1 Tablespoon Dijon Mustard
3 Tablespoons Dry Vermouth
2 Tablespoons Chopped Parsley
1. Season steaks with salt and pepper.
2. Heat butter and oil in a wide frying pan over medium-high heat. Add steaks and cook, turning once, until browned outside and still pink in center when cut (10 to 14 minutes total).
3. Transfer to warm plates and set aside.
4. Add mustard and vermouth to pan drippings and stir briskly until hot add in chopped parsley. Spoon sauce over steaks.