Pan-Seared Rib Eyes With Mustard & White Wine Cream Sauce - cooking recipe

Ingredients

4 rib eye steaks
olive oil
1 1/2 tablespoons dry mustard
3/4 tablespoon freshly cracked black pepper (coarse)
kosher salt, to taste
1 1/4 shallots, minced
3/4 cup white wine
3/4 cup heavy cream
1 1/4 teaspoons whole green peppercorns in brine, drained
1 1/4 tablespoons coarse-grained Dijon mustard
1 1/4 tablespoons Dijon mustard
salt, to taste
fresh ground black pepper, to taste

Preparation

Preheat your oven to 350 (for finishing).
First brush your rib eyes down with a small amount of olive oil.
Then, take a small bown and mix the mustard, coarsely cracked black pepper, and salt.
Rub this mixture into your rib eyes.
Now take your pan and add a bit of olive oil, and sear your steaks about 3 minutes on each side.
Transfer seared steaks to a sheet panthe steaks to a sheet pan and finish cooking in a 350 degree oven for around 10 minutes or so to obtain a medium rare steak.
Reserve a bit of the oil in the skillet that the steaks were seared in, and over medium-high heat saute your shallots until they are nice and browned/glazed (approx 2 1/2 mins).
Add your white wine and reduce for approximately 3-4 minutes, until 1/2 of the liquid remains.
Add heavy cream to the skillet and stir in the green peppercorns.
Continue to reduce sauce over med/high heat until reduced to about half.
Whisk in both of your mustards until thoroughly blended.
Season with salt and pepper.
Serve over ribeyes.