Pan-Sauteed Steaks With Garlic-Mustard Sauce – Bon Appeti

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
International-style classic sauce that brings home-style flavor to your table
Pan-Sauteed Steaks With Garlic-Mustard Sauce - Bon Appeti recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This International sauce features Oz boneless rib-eye steaks. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Pan-Sauteed Steaks With Garlic-Mustard Sauce - Bon Appeti recipe image
Print Recipe
0 Add to Favorites

Pan-Sauteed Steaks With Garlic-Mustard Sauce – Bon Appeti

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 406.5

Description

This International sauce features Oz boneless rib-eye steaks. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. (1 inch thick), excess fat -trimmed 1 1/2 ts Coarsely ground black pepper 2 tb Vegetable oil 3 tb Minced garlic 1/2 c Dry red wine 1/2 c Canned beef broth 4 ts Country-style Dijon mustard 4 1/2 tb Butter,
  2. cut into pieces 3 tb Minced fresh parsley
  3. Season steaks on both sides with salt.
  4. Rub pepper into both sides of each steak.
  5. Divide oil between 2 heavy large skillets and heat over medium-high heat.
  6. Add 3 steaks to each skillet and
  7. cook to desired doneness, about 3 1/2 minutes per side for medium-rare.
  8. Transfer to platter.
  9. Tent with foil to keep warm.
  10. Divide garlic between skillets; saute 30 seconds.
  11. Divide wine between skillets;
  12. boil until reduced by half, stirring up any browned bits, about 1 minute.
  13. Combine contents of skillets in 1 skillet.
  14. Add broth and mustard and whisk until blended.
  15. Boil until slightly thickened, about 2 minutes.
  16. Remove skillet from heat.
  17. Add butter; whisk just until melted.
  18. Season with salt and pepper.
  19. Spoon sauce over steaks.
  20. Top with parsley.
  21. Bon Appetit/October/94 Scanned & edited by Di Pahl &

Nutrition Facts

Servings 6

Amount Per Serving
Calories 406.5kcal
% Daily Value *
Total Fat 24.0g37%
Saturated Fat 10.1g51%
Cholesterol 123.0mg41%
Sodium 108.0mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 43.5g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appeti, blending, boiling, bon, boneless, garlicmustard, international, pansauteed, ribeye, sauce, sautéing, steaks, title, vegan, with
Recipe Card powered by WP Delicious

Leave a Comment