Ingredients
- Ham Steak, ¾” thick cut if possible
- 1 tbsp extra virgin olive oil
- 2 tbsp butter (Kerrigold)
- 1 medium shallot, minced
- 3 tbsp all purpose flour
- ¾ c chicken stock
- 1 c whole milk
- ½ c parsley, coarsely chopped
- ½ lemon, juiced
- 1 tsp Dijon mustard
- Kosher salt and pepper
Directions
In a medium skillet over medium heat, add butter and sauté shallot until translucent, about 2 minutes.
Reduce the heat to low and slowly add flour. Stir for 1 minute breaking up all clumps. Slowly whisk in stock and milk. Whisk continuously as sauce begins to bubble. Stir in parsley, lemon juice, and Dijon mustard. Simmer for 20 minutes, stirring frequently. Taste and adjust seasoning with salt and pepper.
If using thick cut steak, slash every 1” and brush with olive oil. Sear in a hot pan until colored, about 6 minutes per side. Place on a serving plate and top with parsley sauce.
Recipe developed by Chef Anna Rossi @annarossiofficial
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