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PAN-FRIED STEAKS with GARLIC MUSTARD SAUCE Recipe

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This recipe for PAN-FRIED STEAKS with GARLIC MUSTARD SAUCE, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 6 to 8 oz boneless rib or t-bone steaks
1-1/2 Tbsp coarsely ground black pepper
1 Tbsp olive oil
1 Tbsp unsalted butter
2 cloves garlic, minced
1/2 cup red wine
1/2 cup beef broth
4 tsp Dijon mustard
3 Tbsp unsalted butter, cut into pieces
3 Tbsp fresh parsley, chopped

Directions:
Directions:
Rub the black pepper into both sides of each steak. Heat the oil and butter in a large skillet, over med-high heat. When oil is hot, add the steaks and cook for about 3-1/2 minutes on each side, for medium rare. Transfer the steaks to a platter, and cover with foil, to rest and keep warm.
Add the garlic to the skillet and cook for 30 seconds. Then add the wine and boil to reduce by half, scrapping the pan to deglaze. Add the broth and the mustard. Whisk to blend well, and boil for about two minutes, until slightly thickened. Remove the skillet from the heat, and whisk in the cut-up butter. Whisk just until melted. Spoon over the steaks, and sprinkle with parsley.

Number Of Servings:
Number Of Servings:
Four

 

 

 

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