Flank steak with mustard cream sauce

Adam Liaw
Flank steak with mustard cream sauce.
Flank steak with mustard cream sauce. Photo: William Meppem

Originally made with oyster blade steak, in France this dish is known as pavés du Mail, which refers to the cobblestones of the rue du Mail where the dish was invented at Chez Georges restaurant. I use flank steak, an under-appreciated cut in Australia.


1 flank steak, around 600g 

salt and black pepper to season 

25g butter 

4 tbsp brandy, plus 1 tbsp to finish the sauce 

4 tbsp pouring cream 

1 tbsp Dijon mustard 

1 tbsp finely minced parsley 


Heat a large frying pan over high heat. Season the steak well with salt and pepper. Add about half the butter to the pan and fry the steak until medium rare. In the last 2-3 minutes of cooking, add the remaining butter and continuously spoon the butter over the steak. Remove the steak to a warm plate and rest in a warm, draught-free place for around 5 minutes. 

To make the sauce, pour the brandy into the same pan used to cook the steak, reducing the heat to medium. Scrape any residue from the bottom of the pan. Add the cream and mustard and whisk to a smooth sauce. Add the final tablespoon of brandy. Taste and adjust seasoning. Thinly slice the steak and transfer to a serving platter. Pour over the sauce and scatter with parsley and more black pepper. 

Adam's tip One way to ruin a good steak is serving it on a cold plate. There are lots of ways to warm them, including hot water, low ovens and plate warmers, but simply putting an empty plate in a microwave for a few seconds on full power will do the trick.  

Also try: Adam Liaw's whole roasted carrots with garlic, thyme and golden syrup. 

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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