- 3 Tbsp canola oil
- 4 (6 oz) American wagyu New York steaks
- 2 Tbsp freshly ground pepper
- 1 shallot, minced
- 1/2 cup beef broth
- 1/4 cup Dijon mustard
- 2 Tbsp unsalted butter, cut into small pieces
- 1 cup arugula
- 1 cup baby watercress
- 1 Tbsp extra-virgin olive oil
Preheat oven to 400°.
Remove steaks from refrigerator at least 30 minutes before cooking. Liberally season both sides of steak with salt and pepper, pressing firmly to adhere.
In a frying pan over medium-high heat, add canola oil. When oil shimmers, add steaks and cook until a crisp, brown crust has formed, 3-4 minutes. Turn steaks over and sear other sides, 3-4 minutes more. Cook until desired doneness (125° for medium-rare, 130° for medium). Transfer to a plate and let rest 5 minutes.
Meanwhile, in same steak pan over medium-high heat, add shallots and cook until translucent, about 3 minutes. Add broth, scrape up any browned bits that have formed on pan bottom, and cook until broth reduces by 1/3. Add cream and mustard, stir, and continue to cook until reduced to desired consistency. Season with salt and pepper.
Remove from heat, add butter, 1-2 pieces at a time, and whisk until just incorporated.
In a bowl, combine arugula, watercress, olive oil, and vinegar. Season with salt and pepper. Serve steaks drizzled with sauce alongside a handful of arugula-cress.