Prep 20 mins
Cook 20 mins
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!
- 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
- Preheat your oven to 350 (for finishing).
- First brush your rib eyes down with a small amount of olive oil.
- Then, take a small bown and mix the mustard, coarsely cracked black pepper, and salt.
- Rub this mixture into your rib eyes.
- Now take your pan and add a bit of olive oil, and sear your steaks about 3 minutes on each side.
- 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.
- 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).
- Add your white wine and reduce for approximately 3-4 minutes, until 1/2 of the liquid remains.
- Add heavy cream to the skillet and stir in the green peppercorns.
- Continue to reduce sauce over med/high heat until reduced to about half.
- Whisk in both of your mustards until thoroughly blended.
- Season with salt and pepper.
- Serve over ribeyes.