Peppery Steaks With Wine Sauce
photo by JustJanS
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 boneless rib-eye steaks, 1/2 inch thick, can substitute sirlion
- kosher salt
- 2 tablespoons stone ground dijon mustard
- 2 teaspoons cracked black pepper
- 1 tablespoon oil
- 2 minced shallots (can substitute 1 green onion and 1 minced garlic clove)
- 1⁄2 cup dry red wine
- 1⁄2 cup beef broth
- 1⁄2 teaspoon dried thyme
directions
- Season steaks with salt then spread steaks with mustard; press in cracked pepper.
- Cook steaks on high in skillet.
- Remove to platter; cover to keep warm.
- Discard fat from skillet; reduce heat to medium-high.
- Add shallots and thyme; cook 30 seconds, stirring constantlly.
- Add wine; cook 1 minute.
- Add broth; bring to boil and loosen brown bits.
- Stir in any juices collected on steak platter; cook 3 minutes or until sauce is reduced by half.
- Spoon sauce over steaks.
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Reviews
-
Sure does make a mess on the stove. Grease splattered everywhere. But, the family seemed to like it. DD actually liked it better without the sauce. I use whole grain garlic mustard and the garlic and green onion option instead of the shallots. Served with red potatoes and sautéed baby Bella mushrooms on the side.
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I actually marinated these and then grilled them. PERFECTION!! I coated them with the mustard and rubbed in the pepper. I then placed all remaining ingredients in a ziploc. Dropped in the steak and marinated in the icebox 2-3 hrs. We grilled to our liking (med. rare) and they were great!! Thanks so much gail ann!! ZWT6- Xtra Hot Dishes.
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Very nice steak and I loved the sauce! I used sirloin steaks and followed the rest as listed. Made this for 4 and had a lot of sauce so I wished that I had made mashed potatoes to absorb it! Served this with Recipe #324465. Made for Kittencal's Chef's Pick tag. Thanks gailanng for another great recipe! :)
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Tweaks
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Excellent!! This is so simple to do and the end result is prefect. I loved the combination of the mustard with the pepper on the steak and the shallot wine sauce was delicious. I did use a 500g piece of beef fillet, instead of the rib eye or sirloin suggested.We love this tender cut of beef and it was on special, so I could not resist as I do not buy it often because of the price. I cooked the meat as a whole and then sliced to serve, I spread the mustard pepper mix over both sides of the meat. Another fantastic recipe gailanng we have been spoilt this weekend what with this utterly delicious meal and your Recipe#357606 which we enjoyed last night. Both are must try recipes and have gone straight into my favourites.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!