Pan-sauteed steaks with garlic-mustard sauce - bon appeti
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 |
Directions
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>