Prep Time:	10 min.
Cook Time:	15 min.

Ingredients:

• 1 12- to 14-oz sirloin steak, or two 6- to 8-oz steaks
• 1 tsp unsalted butter
• 1/2 cup Vermouth or white wine
• 2 tsp Dijon mustard
• 1/4 cup heavy cream

1. Sprinkle steak with salt and pepper.
2. Heat heavy large skillet over high heat.
3. Add half the butter to the pan and set steaks on top.
4. Sear steak and cook until brown, about 2-3 min per side, 115-120F for rare, 125F for medium-rare, 135-140F for medium.
5. Transfer to plate; tent with foil.

1. Remove pan from heat and carefully pour in Vermouth (it will spatter).
2. Return skillet to heat.
3. Deglaze pan, stirring up any browned bits with wooden spoon, and cook until liquid is almost completely reduced, about 45 sec.
4. Stir in mustard and heat for 15 sec.
5. Add the cream and any juices that have collected from steak, and stir to combine.
6. Cook until sauce lightly coats the back of the spoon, about 10 sec.
7. Season with salt and pepper.

1. Place steak on dinner plate.
2. Spoon sauce over and serve.