From: Executive chef Aron Schwartz, Marina Kitchen, San Diego. Yield: 6 servings. 2 lb. sliced prime flat iron steak, cut ¼” wide, 3” long 10 oz. sliced mushrooms 2 shallots (spring onions, if available) ½ cup sour cream 1 cup white wine 2 Tbsp. Dijon mustard 3 oz. olive oil 3 oz. butter as needed, all-purpose flour to taste, salt to taste, pepper as needed, crepes Season beef with salt and pepper; lightly toss in flour. In a large sauté ...

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