- 1 1/2 - 2 Tbsp. E.V. Olive oil.
- 1 can or about 15 oz. reduced-sodium beef broth.
- 1 Tbsp. grainy Dijon mustard.
- 2 14 oz boneless rib-eyes or about 10 small venison tenderloins.
- 1 Tbsp. reduced-sodium soy sauce.
- 1 Tbsp. unsalted butter.
- 1 large shallot (3 Tbsp.), minced or about the same minced onion.
- 2 Tbsp. chopped parsley (1 if dried).
- 1/2 tsp. each lemon juice and Worcestershire sauce.
Boil beef broth in a small pan 10-12 minutes, until broth reduces to about 1/2 cup.
Stir in Dijon mustard.
Trim steaks of all fat and any gristle. If using rib-eyes, cut each steak in half.
Flatten between plastic wrap to an even 1/4 inch thickness. If using venison, you won't need to cut them first (b/c tenderloins are small).
Rub each steak with a mixture of the soy sauce and 1/2 to 1 Tbsp olive oil.
Heat the remaining 1 Tbsp of oil in a large nonstick skillet over high heat; add butter, coating pan.
Add a couple pieces of steak at a time;sear 1 minute per side for medium rare.
Remove to a platter and cover loosely to keep warm.
Repeat with the remaining steak.
Add shallot or onion to pan drippings and saute 30 seconds.
Pour in reserved broth mixture, parsley, lemon juice and Worcestershire sauce.
Return steaks to skillet just to coat in sauce.
Serve immediately, spooning sauce over steaks.