Beef Steaks with Mustard-Bourbon Sauce2 beef shoulder top blade steaks (flat iron), about 8 ounces each
1/2 teaspoon pepper
1/2 cup whipping cream
1/4 cup country Dijon-style mustard
2 tablespoons bourbon
1 tablespoon finely chopped fresh chives or green onions
1. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium-rare to medium doneness, turning twice. Remove steaks; keep warm.
2. Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired.
3. Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives.