Pan Steaks With Garlic-mustard Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 (6 ounce) boneless rib-eye steaks (1 inch thick)
• 1 1/2 teaspoons fresh coarse ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons minced garlic
• 1/2 cup dry red wine
• 1/2 cup canned beef broth
• 4 teaspoons country-style dijon mustard
• 5 tablespoons butter, cut into pieces
• 3 tablespoons minced fresh parsley

Recipe

• 1 season steaks on both sides with salt.
• 2 rub pepper into both sides of each steak.
• 3 divide oil between 2 large skillets and heat over medium-high heat.
• 4 add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
• 5 transfer to a platter.
• 6 tent with foil to keep warm.
• 7 divide garlic between skillets; saute 30 seconds.
• 8 divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
• 9 combine contents of skillets in 1 skillet.
• 10 add broth and mustard and whisk until blended.
• 11 boil until slightly thickened, about 2 minutes.
• 12 remove skillet from heat.
• 13 add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this off the heat).
• 14 season with salt and pepper.
• 15 spoon sauce over steaks.
• 16 top with parsley.