Pan Seared Ribeye Steaks with White Wine Mustard Sauce
6 Ribeye Steaks
Olive oil for searing and cooking
3 Tbsp. Dry mustard
1 1/2 Tbsp. Coarsely cracked black pepper
Sea salt to taste
Baby Vidalia for garnish, sliced fine
2 Shallots, minced
1 cup White wine
2 cups Heavy whipping cream
2 tsp. Whole green peppercorns packed in brine, drained
2 Tbsp. Coarse grained Dijon mustard
2 Tbsp. Smooth Dijon mustard
Salt and pepper to taste
Pat down the steaks with olive oil. In a small bowl mix the mustard, black pepper and salt. Rub into the ribeye steaks. Over medium-high heat, add olive oil and sear steaks on both sides, about 3 minutes each for each side. Transfer the steaks to a sheet pan and finish cooking in a 350 degree oven for about 10 minutes (medium rare).
Drain some of the oil from the skillet that the steaks were seared in, over medium-high heat add the shallots and sauté until brown, about 2 minutes. Add the wine and continue cooking until it has reduced by half, about 4 minutes.
Add heavy cream to the skillet and stir in the green peppercorns. Continue reducing the sauce over medium-high heat until it is reduced by half again. Using a wire whisk, swirl in the mustards until thoroughly blended and season with salt and pepper. Serve over ribeyes. Garnish with Baby Vidalias. Serves 6. 