Pan-seared Rib Eyes With Mustard & Wine Cream Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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 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.