Recipe: Panfried Steak with Lemon-Parsley Sauce (James McNair recipe)

PANFRIED STEAK

"A wonderful adaptation of a classic steak au poivre, this recipe really glamorizes a piece of beef. It works especially well with a fillet, because the seasonings impart lots of flavor to what can be a bland cut."

4 tenderloin, sirloin (or other tender boneless lean beef steaks), about 1-inch thick, trimmed of excess fat and connective tissue
Freshly ground coarse black pepper
Coarse salt
About 4 tablespoons (1/2 stick) unsalted butter
About 1/4 cup Worcestershire sauce
1/4 cup minced shallot
1/4 cup freshly squeezed lemon juice
1 tablespoon minced fresh flat-leaf parsley

Quickly rinse the steaks under cold running water and pat dry with paper towels. Generously sprinkle both sides of the steaks with pepper and gently press it into the meat with your hands. Loosely cover with plastic wrap and let stand at room temperature for about 20 minutes.

In a saute pan or heavy skillet, sprinkle a fine layer of salt over the bottom and place over high heat. When the salt just begins to brown and the pan is almost but not quite smoking, add the steaks and cook until well browned on the bottoms, about 5 minutes for medium-rare. Turn the steaks with tongs to prevent piercing and releasing juices.

Reduce the heat to medium-low. Top each steak with about 1 tablespoon butter and sprinkle each with about 1 tablespoon Worcestershire sauce, or to taste. Add the shallot, distributing it evenly around the steaks, and cook until the steaks are done to your preference, about 10 minutes total for medium-rare. Frequently stir the shallot in the pan drippings, adding a bit more butter and Worcestershire sauce if needed to prevent the meat from sticking to the pan.

Remove the steaks to warmed plates. Add the lemon juice to the pan, scraping the sides and bottom to loosen any browned bits, and cook about 1 minute. Remove from the heat, stir in the parsley and pour over the steaks.

Makes 4 servings
Source: James McNair's Favorites by James McNair