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Ingredients20 m servings
Original recipe yields 4 servings
- Cook meat in butter in large skillet about 5 minutes per side or to desired doneness. Remove meat and keep warm.
- Add shallots to skillet and cook 2 minutes over medium-low heat. Combine stock, mustard, Worcestershire sauce and cornstarch; stir to dissolve cornstarch. Cook, stirring, until slightly thickened.
- Slice meat thinly and spoon sauce over meat. Serve with potatoes, if desired.
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