Active Time

　　10 min

　　Total Time

　　20 min

　　Requiring labor-intensive veal stock and a tableside flambé, this tony restaurant dish is usually impractical for the home cook. But we've found a shortcut you'll love: Using just a bit of puréed black-bean soup creates a wonderfully velvety—and completely convincing—sauce.

　　

Ingredients

Makes 4 servings

　　2 tablespoons unsalted butter

　　1 tablespoon vegetable oil

　　4 (3/4-inch-thick) flatiron steaks (about 6 oz each)

　　1 (16- to 19-ounce) can black-bean soup

　　4 scallions, chopped (1 cup)

　　1/2 cup water

　　2 tablespoons Worcestershire sauce

　　2 tablespoons Madeira

　　1 tablespoon Dijon mustard

　　2 tablespoons chopped flat-leaf parsley

　　

Step 1

Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.

　　

Step 2

While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.

　　

Step 3

Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.