Directions

1. 01

   Season the steaks with salt. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steaks, reduce to medium and cook until well browned on both sides and the centers reach 120°F for medium-rare, 10 to 12 minutes, flipping the steaks once halfway through. Transfer to a platter. To the now-empty pan, add 2 tablespoons butter, the shallot and vadouvan. Cook over medium, stirring, until the shallot has softened, 1 to 2 minutes. Add the wine, mustard and 2 tablespoons water. Cook, whisking, until reduced by half, about 3 minutes, then add another 2 tablespoons water. Off heat, whisk in the remaining 2 tablespoons butter and the accumulated steak juices. Taste and season with salt and pepper. Slice the steaks, return to the platter and pour the sauce over them.