Yield: 6 servings
Measure | Ingredient |
---|---|
6 \N | 6-oz boneless rib-eye steaks (1 inch thick), excess fat trimmed |
1½ teaspoon | Coarsely ground black pepper |
2 tablespoons | Vegetable oil |
3 tablespoons | Minced garlic |
½ cup | Dry red wine |
½ cup | Canned beef broth |
4 teaspoons | Country-style Dijon mustard |
4½ tablespoon | Butter, cut into pieces |
3 tablespoons | Minced fresh parsley |
Season steaks on both sides with salt. Rub pepper into both sides of each steak. Divide oil between 2 heavy large skillets and heat over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 3½ minutes per side for medium-rare. Transfer to platter. Tent with foil to keep warm.
Divide garlic between skillets; saute 30 seconds. Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute. Combine contents of skillets in 1 skillet. Add broth and mustard and whisk until blended. Boil until slightly thickened, about 2 minutes. Remove skillet from heat. Add butter; whisk just until melted. Season with salt and pepper. Spoon sauce over steaks.
Top with parsley.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>