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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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