Ingredients

• 2 12-ounce cube steaks
• 2 tablespoons (1/4 stick) butter
• 1/3 cup finely chopped shallots
• 1 teaspoon dried rubbed sage
• 1/3 cup dry vermouth
• 1/2 cup whipping cream or half and half
• 2 tablespoons whole grain Dijon mustard

Instructions

1. Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks in single layer and cook until browned, turning once, about 3 minutes per side. Transfer to work surface; cut each steak in half.
2. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sage; sauté until soft, about 30 seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir in cream and mustard. Reduce heat to medium-low; simmer until slightly thickened, about 1 minute. Season with salt and pepper. Divide steaks among plates, spoon sauce over, and serve.