1 In a heavy bottom pan over medium-high heat melt 3 Tbs of butter. When the butter foam begins to subside, sauté the steaks. When the steaks are cooked to your liking, remove from pan, place them on a platter and cover with foil to keep warm.
2 Lower the heat under the pan to medium and add the rest of the butter, shallots, parsley and mustard. Mix well to form a smooth paste, add the wine to the pan and bring to a boil. Add the sugar, the heavy cream. Salt and pepper to taste.
3 When reduced to a thick consistency, add the steaks and any of the juices on the platter. Reheat for a few minutes and serve.
ROASTED ROSEMARY POTATOES
1 Pre-heat oven at 375 degrees. Spread 1 tablespoon of the olive oil on a cookie sheet. In a bowl add the potatoes, rosemary and the remaining olive oil. Mix well to coat all the potatoes cubes.
2 Place the potatoes on the cookie sheet and sprinkle generously with the salt.
3 Place in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.
