Ingredients
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2 boneless rib-eye steaks, 1/2 inch thick, can substitute sirlion
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kosher salt
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2 teaspoons cracked black pepper
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1 tablespoon oil
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2 minced shallots (can substitute 1 green onion and 1 minced garlic clove)
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1/2 cup dry red wine
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1/2 cup beef broth
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1/2 teaspoon dried thyme
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2 tablespoons stone ground dijon mustard
Instructions
- 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.