iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Broiled Lamb Chops with Mint Chimichurri

Ingredients:
3/4 teaspoon cinnamon
4 (1-inch-thick) lamb shoulder chops
1 to 2 garlic cloves
2cups flat-leaf parsley including trimmed stems
2 cups mint including trimmed stems
1/3 cup distilled white vinegar
1/2 cup extra-virgin olive oil
1 (10-ounces) package frozen peas
3 tablespoons water
2 tablespoons unsalted butter

Instructions:
Preheat broiler.
Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare.
With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl.
Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
Pear Cranberry Cake

Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1 3/4 cups sugar
1 1/4 cups vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces
1 cup cranberries (thawed if frozen)
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 (3-inch-long) cinnamon sticks
Equipment: a 10-by 4-inch angel food cake pan or a 15- cup Bundt pan

Instructions:
Preheat oven to 350°F with rack in middle. Butter cake pan.
Whisk together flour, baking powder, salt, and spices.
Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
Spoon batter into pan.
Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
Cool in pan 30 minutes, then turn out onto a rack and cool completely.
Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.
Rava Dosas with Potato Chickpea Masala

Ingredients:
1 1/2 pounds Yukon Gold potatoes
1/3 cup dried grated unsweetened coconut
2 teaspoons cumin seeds
1 (3-inch) fresh jalapeño, coarsely chopped, including seeds
1 (2 1/2-inch) piece peeled ginger, coarsely chopped
3 garlic cloves, smashed
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/3 cup vegetable oil
1 3/4 cups water, divided
1 large onion, chopped (about 3 cups)
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/2 cup frozen peas (do not thaw)
1/2 cup chopped cilantro
1/2 cup semolina flour
1/2 cup rice flour
1/2 cup all-purpose flour
1/2 teaspoon cumin seeds
1/2 teaspoon salt
2 cups water
Vegetable oil for brushing

Instructions:
Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.
Toast coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and wipe out skillet. Toast cumin seeds in skillet over medium heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet.
Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.
Drain potatoes, then add to onion mixture with cumin seeds and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.
Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.
Whisk flours, cumin seeds, salt, and water in a bowl.
Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.
Veal Cakes on Silky Eggplant

Ingredients:
6 tablespoons olive oil, divided
1 1/2 pounds eggplant, cut into 1-inch cubes
1 tablespoon tomato paste
1 teaspoon sugar
1/2 cup water
1 tablespoon red wine vinegar
3 large scallions, trimmed and finely chopped (2/3 cup), divided
1 1/2 pound ground veal
2 tablespoons chopped dill
All-purpose flour for dredging

Instructions:
Heat 3 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook eggplant with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally, until browned, about 5 minutes.
Stir together tomato paste, sugar, water, and vinegar and add to eggplant with 1/3 cup scallions, then braise, covered, over medium heat until eggplant is tender, about 12 minutes.
While eggplant braises, gently mix veal, dill, remaining 1/3 cup scallions, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then form into 4 (4-inch) cakes.
Heat remaining 3 tablespoons oil in a 12-inch nonstick skillet over medium heat until hot. Dredge veal cakes in flour, shaking off excess, then fry, turning once, until golden-brown, 8 to 12 minutes total for medium. 3Divide eggplant among 4 plates and top with veal cakes.
Rye Bread Stuffing

Ingredients:
1 (1-pound) unsliced loaf rye bread, cut into 1-inch chunks
1 teaspoon caraway seeds
1 stick unsalted butter, divided
3 cups chopped celery
2 Golden Delicious apples, peeled and chopped
1 medium onion, finely chopped
5 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth

Instructions:
Preheat oven to 350°F with racks in upper and lower thirds.
Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
Josmeyer Les Folastries Gewürztraminer '05
Toasted Sweet Corn Pudding

Ingredients:
"1 (7 1/2-ounces) package Copes corn (toasted dried sweet corn)", 4 cups whole milk
1 cup well-shaken buttermilk (not powdered)
4 large eggs, lightly beaten
1/2 stick unsalted butter, melted and cooled
2 tablespoons sugar
2 tablespoons all-purpose flour

Instructions:
Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
Josmeyer Les Folastries Gewürztraminer '05
Smothered Pork Chops with Mushrooms

Ingredients:
2 pounds bone-in pork shoulder chops, 1/3 cup all-purpose flour, 3 tablespoons vegetable oil, divided, 1 large onion, halved and sliced, 1/2 pound fresh cremini mushrooms, sliced, 1 teaspoon chopped rosemary, 1 cup water

Instructions:
Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.
Rhubarb with Berries and Candied Ginger

Ingredients:
1 1/2 pounds rhubarb, 1/2 cup light brown sugar, packed, or maple syrup, 1 teaspoon minute tapioca, juice and long strands of zest of 1 small orange, 1/8 to 1/4 teaspoon ground cloves, a handful to a few pints strawberries, mulberries, or blackberries, cream and crème fraîche, 4 slices candied ginger, cut into thin strips, for garnish

Instructions:
1. Wash the rhubarb, trim off the ends of the stalks, then slice them crosswise into 1/2-inch chunks. If the stalks are very thick, halve them lengthwise first. Toss with the sugar, tapioca, orange juice, zest, and cloves. Arrange in an 8 x 10-inch gratin dish and let stand while you preheat the oven to 400°F. Cover with foil and bake until the fruit is tender when pierced with a knife, 35 to 45 minutes.
2. Meanwhile, if you're using strawberries, rinse them quickly, then slice thickly. Plunge mulberries briefly into water and remove any stems. When the rhubarb is done, remove it from the oven, scatter the berries over the top, and let stand with a piece of foil placed loosely over the top. The heat of the rhubarb will open the flavor of the berries, cooking them slightly. Serve chilled or at room temperature, garnished with cream and crème fraîche whipped together until billowy, and the candied ginger.
Fig-Olive Tapenade

Ingredients:
1/2 cup (85 g) stemmed and quartered dried Black Mission figs
1 cup (250 ml) water
1 cup (170 g) black olives, rinsed and pitted
1 garlic clove, peeled
2 teaspoons capers, rinsed and drained
2 anchovy fillets
2 teaspoons whole-grain mustard
1 teaspoon finely chopped fresh rosemary or thyme
1 1/2 tablespoons lemon juice
1/4 cup (60 ml) extra virgin olive oil
Coarse salt and freshly ground black pepper

Instructions:
1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.
Slow-Roasted Arctic Char with Lemon-Mustard Seed Topping

Ingredients:
1 teaspoon grated lemon zest, 1 tablespoon extra virgin olive oil, 1 1/2 tablespoons multigrain bread crumbs, 1 tablespoon finely chopped fresh flat-leaf parsley, 1/4 teaspoon dried tarragon, 2 teaspoons mustard seeds, crushed, 1 tablespoon white wine vinegar, 1 tablespoon fresh lemon juice, 2 teaspoons Dijon mustard, 1/8 teaspoon sugar substitute, Four 5-ounce Arctic char fillets, skin on, Freshly ground pepper

Instructions:
1. Preheat the oven to 250°F.
2. In a bowl combine the zest, olive oil, bread crumbs, parsley, tarragon, mustard seeds, vinegar, lemon juice, mustard, and sugar substitute. Line a baking pan with parchment paper and place the fish in the pan, skin side down. Sprinkle with pepper.
Spread some of the lemon-herb mixture on each fillet.
3. Bake the char for 30 to 35 minutes, depending on thickness, until the fish is almost completely opaque. Allow to rest for 5 minutes before serving.
Lime Noodles with Vegetables, Basil, and Sesame

Ingredients:
1 1/4 cups plus 2 tablespoons grape seed, corn, or other neutral oil
10 garlic cloves, thinly sliced
3/4 cup fresh lime juice
1/2 cup sugar
2 cups fresh basil leaves, preferably Thai
1 1/2 cups fresh mint leaves
3/4 cup white sesame seeds, plus more for garnish
1 tablespoon salt, plus more as needed
About 1/2 pound assorted vegetables: carrots, parsnips, broccoli (stems are fine), bell peppers, etc., peeled and julienned
1 pound 1/4-inch-wide dried rice noodles, soaked in hot water until softened and drained
1/2 cup unsalted butter

Instructions:
1. Put 3 tablespoons of the oil in a medium skillet over medium-low heat. Add the garlic and cook, stirring occasionally,until the garlic turns golden, about 10 minutes; set aside.
2. Meanwhile, combine the lime juice and sugar in a small saucepan and bring to a boil. Set aside.
3. Fill a large bowl with water and ice and set aside.
Bring a small pot of water to a boil and add the basil and mint leaves. As soon as the water returns to a boil, drain the leaves and transfer to the ice water. When cold, drain again and squeeze dry. Purée in a blender with the sesame seeds, garlic, salt, and 1 cup of the oil. (This herb paste will keep, refrigerated, for 2 days.)
4. Heat the remaining 3 tablespoons oil in a skillet over high heat. Add the vegetables and some salt and cook, tossing, just until brightly colored. Keep warm.
5. Bring a large pot of water to a boil and salt it. Cook the noodles until tender, 30 seconds. Drain and transfer to a large skillet set over high heat with the butter and lime syrup; add salt to taste and cook, tossing, until well mixed and creamy. Put the noodles in a warmed serving bowl; drizzle liberally with the basil-mint paste, top with the vegetables, garnish with the sesame seeds, and serve.
Grilled Meatballs with Indian-Spiced Yogurt Sauce

Ingredients:
2 pounds ground beef round, 1 large red onion, minced, 2 large cloves garlic, 3 tablespoons light soy sauce, 2 large eggs, beaten, 1 teaspoon minced ginger, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, 4 teaspoons extra virgin olive oil, 1 pint yogurt, 2 medium cloves garlic, minced, 1 tablespoon fresh lemon juice, 2 tablespoons extra virgin olive oil, 2 teaspoons ground cumin, 2 teaspoons ground turmeric, 1/4 teaspoon cayenne, Salt and freshly ground pepper, 2 tablespoons minced curly parsley

Instructions:
1. Combine the ground beef, onion, garlic, soy sauce, eggs, ginger, salt, and pepper in the bowl. Mix the ingredients with your hands until they are well blended and hold together well.
2. Preheat the broiler.
3. Brush the baking sheet with 2 teaspoons of the oil. With your hands, form the meat mixture into 24 round balls and place them 1 1/2 inches apart on the baking sheet. (Each ball should weigh about 1/2 ounce.) Lightly moisten your hands before forming each ball to facilitate rolling. Brush the meatballs with the remaining oil and broil them, 4 inches from the heating element, 6 to 8 minutes, turning them once, until they are cooked through.
Place the meatballs in a shallow bowl with the Indian-Spiced Yogurt Sauce on the side, or cut off the top of a small round loaf of bread, remove the insides, and spoon the meatballs into the bread. Dust with chopped parsley for color.
1. Line the strainer with the cheesecloth. Place it over a bowl and spoon the yogurt into the strainer. Allow the yogurt to drain in the refrigerator for 3 hours.
2. Transfer the drained yogurt from the cheesecloth to the other bowl and blend in the garlic, lemon juice, oil, cumin, turmeric, and cayenne. Season to taste with salt and black pepper.
Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly

Ingredients:
One 4 1/2 to 5-pound butterflied leg of lamb, trimmed of excess fat and silverskin
8 garlic cloves, cut in half, smashed lightly with the flat side of a knife blade
1/4 cup fresh rosemary or 1 heaping tablespoon dried rosemary or a mixture of rosemary, marjoram, and oregano
3 tablespoons olive oil
1/2 cup Marsala or dry red wine
3 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
Safflower oil or canola oil, for oiling the grill
"1 recipe Fosters Seven Pepper Jelly with Fresh Mint (recipe follows)", "1 cup Fosters Seven Pepper jelly or your favorite pepper jelly", 1/4 cup chopped fresh mint
3 tablespoons red wine vinegar
1 teaspoon freshly ground black pepper

Instructions:
1. Make about 8 small incisions on the fatty side of the lamb and insert a smashed garlic half and some rosemary into each slit. Rub the lamb on both sides with the olive oil, Marsala, remaining garlic and rosemary, mint, salt, and pepper Cover and refrigerate overnight or let stand 1 hour at cool room temperature.
2. Brush the grill grates lightly with the safflower oil. Prepare a hot fire in a gas or charcoal grill.
3. If the lamb has been in the refrigerator, bring it to room temperature. Remove the meat from the marinade and drain slightly, allowing some of the marinade to remain on the lamb for added flavor.
4. When the fire is medium-hot (if using charcoal, the coals will be grey and slightly glowing), place the lamb on the grill and cook 15-20 minutes per side (depending on how hot the fire is), basting frequently with the remaining marinade. Move the lamb to the side of the grill away from the direct heat and continue to cook 10 to 15 minutes longer, turning once, or until the internal temperature registers 130 to 135 degrees for medium-rare and 140 to 145 degrees for medium
5. Remove the lamb from the grill and let rest, lightly covered, on a carving board 10 minutes before slicing. Carve into 1/4-inch slices and serve immediately with Foster's Seven Pepper Jelly with Fresh Mint.
Makes 1 1/2 cups jelly
Combine the jelly with the mint, vinegar, and pepper in a bowl and whisk until all ingredients are blended. Refrigerate in an airtight container until ready to use or up to 1 week.
Tuscan Panzanella

Ingredients:
4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved
1/2 cup pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese

Instructions:
1. Preheat the oven to 300°F.
2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
4. Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
6. Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette

Ingredients:
1/4 cup balsamic vinegar
1 large garlic clove
1 tablespoon whole-grain mustard
2 teaspoons Dijon mustard
2 teaspoons sugar
1/2 cup olive oil
1 medium beet, trimmed and peeled
3/4 pound escarole, torn into bite-size pieces (10 cups)
1/4 pound frisée, torn into bite-size pieces (6 cups)
6 ounces radicchio (1 large head), torn into bite-size pieces
Equipment: an adjustable-blade slicer

Instructions:
Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
Slice beet paper-thin with slicer.
Toss greens and beet in a large bowl with enough dressing to coat.
Black Bean and Zucchini Chilaquiles

Ingredients:
1 1/2 tablespoons light or extra-virgin olive oil
1 cup chopped onion
1 medium green bell pepper, diced
One 28-ounce can crushed or puréed tomatoes
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
One 16- to 20-ounce can black beans or 2 1/2 cups cooked black beans (from about 1 cup dried)
1 medium zucchini, quartered lengthwise and thinly sliced
1 small fresh hot chile pepper, seeded and minced, or one 4-ounce can chopped mild green chilies
12 6-inch corn tortillas, torn or cut into several pieces
8 ounces grated Cheddar cheese or Cheddar-style nondairy cheese

Instructions:
1. Preheat the oven to 400° F. Lightly oil a 9- by 13-inch baking pan or 2-quart round casserole.
2. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the bell pepper and continue to sauté until it has softened and the onions are golden. Stir in the tomatoes, seasonings, beans, zucchini, and chile pepper. Bring to a simmer, then simmer gently for 5 minutes.
3. Layer as follows in the prepared pan. Half the tortillas, half the tomato black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.
Steak Au Poivre

Ingredients:
4 steaks, 1/2 pound (220 g.) each, from the fillet, rump,or sirloin, and without any kind of fatty wrapping
Crushed pepper—black, gray, or green
Salt
2 tablespoons neutral oil
4 tablespoons (60 g.) cold butter
1/2 cup (10 cl.) dry white wine
1/2 cup (10 cl.) brown veal stock (or from a bouillon cube)
1 tablespoon crème fraîche (optional)
1 tablespoon mustard (optional)

Instructions:
1. Remove the steaks from the refrigerator 20 minutes in advance. Prepare a cooling rack (or small overturned plate - over a large plate).
2. Cover the steaks on both sides with crushed pepper. Pat it on firmly so that it sticks into the flesh. Salt the steaks on both sides. (Be sure to pepper and then salt, or the pepper will not stick to the steaks.)
3. Heat the oil in a sauté pan over high heat. Add 1 teaspoon butter. Rotate the pan as the butter melts, and when it begins to foam, lower the heat to medium. Lay the steaks in the pan and cook for 4 minutes, rotating them in the pan and spooning the cooking juices over them. Flip them with tongs or a spatula and cook 4 minutes on the other side, rotating and basting as before. Stand the steaks on their sides, using tongs to help, and cook them 2 minutes on their edges. Remove the steaks to the cooling rack and tent them loosely with aluminum foil.
4. Put a serving dish and a sauceboat to warm in the oven, turned to 150°F/80°C.
5. Pour the wine into the sauté pan and bring to a boil, stirring and scraping the bottom of the pan with a wooden spatula until the wine is syrupy.
6. Dice the rest of the butter, which should be well chilled. Add the veal stock to the pan and boil for 2 minutes. If you are using the crème fraîche, stir it in. Then stir in the diced butter bit by bit. Put this sauce through a fine strainer into the warmed sauceboat. If you are using the mustard, stir it in now. Taste for salt and pepper.
7. Put the steaks on the warmed serving platter, coat them with sauce, and serve the rest of the sauce on the side.