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Nutrition Facts
Serving Size 1 (106g) Recipe makes 2 servings The following items or measurements are not included below: 2 boneless rib-eye steaks stone ground dijon mustard
Calories 134
Calories from Fat 63		(47%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 149mg		6%
Potassium 170mg		4%
Total Carbohydrate 6.5g		2%
	Dietary Fiber 0.7g	2%
	Sugars 0.4g
Protein 1.3g		2%
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Peppery Steaks With Wine Sauce

Recipe #344283 | 25 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: gailanng
Dec 19, 2008

A recipe just waiting for a romantic evening.

SERVES 2 (change servings and units)

Ingredients

2 boneless rib-eye steaks, 1/2 inch thick, can substitute serlion
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

1
Spread steaks with mustard; press in cracked pepper.
2
Cook steaks on high in skillet.
3
Remove to platter; cover to keep warm.
4
Discard fat from skillet; reduce heat to medium-high.
5
Add shallots and thyme; cook 30 seconds, stirring constantlly.
6
Add wine; cook 1 minute.
7
Add broth; bring to boil and loosen brown bits.
8
Stir in any juices collected on steak platter; cook 3 minutes or until sauce is reduced by half.
9
Spoon sauce over steaks.

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Featured Reviews for This Recipe

From: The Flying Chef

On Aug 23, 2009

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 Cajun Catfish Supreme (Can Substitute Trout or Even Chicken) which we enjoyed last night. Both are must try recipes and have gone straight into my favourites.

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From: chia

On May 21, 2009

i always cook my steaks with dijon mustard and pepper and sea salt. we grilled them on our weber while the sauce simmered, delish! made for zwt5.

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From: lazy gourmet

On May 18, 2009

I really liked the sauce on this and the peppery flavor! I'm going to try this with a different cut of beef just because I prefer the leaner cuts but you get five stars just for the taste!

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From: Michelle Berteig

On May 18, 2009

Delicious! The sauce combined with the mustard and pepper flavors was terrific! I would definitely make this again. Made for the Dining Daredevils for ZWT5.

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