Pan Seared Ribeye Steaks with White Wine Mustard Sauce

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. :smiley: