London broil,
Cut to half inch by inch squares, or rounds or whatever you like. salt and pepper evenly on both sides
2 table spoons of olive oil in a skillet
heat the oil till a wift of smoke shows then carefully add the meat
heat 2 mins each side
remove from heat and put on heating plate (pie tin on another burner on low)
drain fat from pan and return to hot surface
pour in 1/2 c port wine
stir making sure it doesn't boil, reduce heat to prevent this
pour in 1/2 c heavy cream
add 2 tablespoons butter in pieces
1 tablespoon dijon mustard
stir till it is thickish and coats the spoon
remove from heat, steak on plate, port cream sauce over meat
very nice, I likea meat..
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