Cubed Round Steak Dijon

Type of Recipe:  Entrée

Cut of Meat:  Round Steak

1 1/2—2 pounds Highland Beef Cubed Round Steak
2 tablespoons butter
1/3 cup shallots,finely chopped
1 teaspoon dried rubbed sage
1/3 cup vermouth
1/2 cup half and half
2 tablespoons Dijon mustard
Coarse salt
Ground pepper

Cut each steak into serving size portions and sprinkle each steak with coarse salt and pepper. Melt 1 tablespoon butter in a heavy large skillet over medium high heat. Add steaks in a single layer and cook until browned, turning once, about 3 minutes per side. Transfer to a plate and cover with foil. In the same skillet melt 1 tablespoon butter over medium heat. Add shallots and sage, sauté until soft, about 1 minute. Add vermouth and bring to a boil until slightly reduced, about 1 minute. Stir in half and half and mustard. Reduce the heat to low and simmer until slightly thickened, about 2 minutes. Season with coarse salt and pepper. Serve and spoon sauce over each steak.

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