Shell Steaks With Mustard Butter

• 4 boneless shell steaks, each about 1/2 inch thick
• Salt to taste if desired
• Freshly ground black pepper to taste
• 4 tablespoons butter at room temperature
• 2 teaspoons Dijon-style mustard
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoons finely minced garlic
• 1 tablespoon finely chopped shallots
• 2 tablespoons finely chopped parsley
• Sauteed potatoes with parsley as garnish (see recipe)

1. Trim off all peripheral fat from the steaks.
2. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
3. Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper.
4. Blend thoroughly.
5. Heat a heavy skillet (preferably black iron) until it is almost smoking.
6. Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes.
7. Turn and cook on the other side about 2 to 3 minutes.
8. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke.
9. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
10. Continue cooking until all the steaks are done.
11. Garnish each serving with a portion of the sauteed potatoes with parsley.

shell, salt, freshly ground black pepper, butter, mustard, worcestershire sauce, garlic, shallots, parsley, potatoes

Taken from cooking.nytimes.com/recipes/11156 (may not work)