Pan-Seared Rib Eyes With Mustard & White Wine Cream Sauce

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!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

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 white 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.