- 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.
- Set aside
- 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.