|
Place meat in a horizontal surface between plastic and pound each one to ¼ inch / ½ cm thickness. Rub meat with soy sauce and 1 teaspoon oil. Set aside.
Whisk together the beef stock with the mustard. Add the wine and set aside.
Heat 2 tablespoons oil and 2 tablespoon butter in a skillet, over high heat. Add meat and sauté on both sides until golden. It is better to sauté meat in batches. Remove steaks from skillet and keep warm.
Add remaining butter and green onion to skillet and sauté 1 minute. Deglaze pan with stock mixture, stirring scraping brown bits from the skillet. Add chopped parsley, Worcestershire sauce and lemon juice. Stir and season to taste. Return steaks to the skillet or pan and bring to a boil.
Serve immediately with rice or mashed potatoes.
Preparation time: 45 minutes
|
