Instructions: Melt 2 tablespoons butter in heavy medium saucepan over medium-high heat. Add 1/2 cup shallots and saute 4 minutes. Add wine and boil 1 minute. Add both stocks and boil until reduced to 2/3 cup, about 28 minutes. (Sauce can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)

Preheat oven to 200F. Mix potato, breadcrumbs, 1 tablespoon parsley and remaining 1 tablespoon shallots in medium bowl. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in large nonstick skillet over medium heat.

Mound potato mixture in skillet in 2 portions, dividing evenly. Using metal spatula, press each into 5-inch oval. Cook until bottom is brown and crisp, about 10 minutes. Turn and cook until second side browns, about 5 minutes. Transfer galettes to baking sheet. Keep warm in oven.

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.

Sprinkle steaks with salt and pepper. Add to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet). Add sauce to skillet and bring to boil, scraping up browned bits. Mix in mustard. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted.

Place potato galettes on plates. Top each with 1 steak. Spoon sauce over. Sprinkle with remaining 1 tablespoon parsley and serve.

Makes 2 servings.

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