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>

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