Ingredients:
4 pounds flank steak

MARINADE
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Hungarian paprika
1 tablespoon minced garlic

SAUCE
1 ounce olive oil
20 ounces heavy cream
1 tablespoon minced garlic
1 tablespoon minced shallots
4 ounces whole grained dijon mustard
2 ounces white wine

Directions:

Trim flank steaks and remove all skin, membrane and fat, if necessary. Combine all ingredients for the marinade. Pour marinade over steaks and marinate under refrigeration 2-3 hours or overnight.

Set oven on broil and preheat. Sauté minced garlic and shallots in olive oil.

Add dijon mustard, deglaze with wine and reduce the wine by one half.

Add heavy cream to the wine reduction and reduce by one third to one half or until the sauce is thick enough to coat the back of a spoon.

While making sauce, broil the steaks three to five minutes per side. Cut steaks in very thin diagonal slices across the grain.

Note: Do not cut the meat with the grain or it will be tough. Serve three to four slices per person with dijonnaise sauce and your favorite starch and vegetable.

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