Pan-Seared Rib Eyes With Mustard & White Wine Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe similar to the rib-eye recipe that the bar/grill I worked for made. It was delish! They would serve with thin crispy vidalia slices stacked on top, with a side of parsley red potatoes that would taste delish with the sauce! Ingredients:
4 rib eye steaks |
olive oil |
1 1/2 tablespoons dry mustard |
3/4 tablespoon freshly cracked black pepper (coarse) |
kosher salt, to taste |
1 1/4 shallots, minced |
3/4 cup white wine |
3/4 cup heavy cream |
1 1/4 teaspoons whole green peppercorns in brine, drained |
1 1/4 tablespoons coarse-grained dijon mustard |
1 1/4 tablespoons dijon mustard |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Preheat your oven to 350 (for finishing).
2. First brush your rib eyes down with a small amount of olive oil.
3. Then, take a small bown and mix the mustard, coarsely cracked black pepper, and salt.
4. Rub this mixture into your rib eyes.
5. Now take your pan and add a bit of olive oil, and sear your steaks about 3 minutes on each side.
6. Transfer seared steaks to a sheet panthe steaks to a sheet pan and finish cooking in a 350 degree oven for around 10 minutes or so to obtain a medium rare steak.
7. Reserve a bit of the oil in the skillet that the steaks were seared in, and over medium-high heat saute your shallots until they are nice and browned/glazed (approx 2 1/2 mins).
8. Add your white wine and reduce for approximately 3-4 minutes, until 1/2 of the liquid remains.
9. Add heavy cream to the skillet and stir in the green peppercorns.
10. Continue to reduce sauce over med/high heat until reduced to about half.
11. Whisk in both of your mustards until thoroughly blended.
12. Season with salt and pepper.
13. Serve over ribeyes.
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