Ingredients:
6 (6 ounce) boneless rib-eye steaks ( 1 inch thick)
1 1/2 teaspoons fresh coarse ground black pepper
2 tablespoons olive oil
3 tablespoons minced garlic
1/2 cup dry red wine
1/2 cup canned beef broth
4 teaspoons country-style dijon mustard
5 tablespoons butter, cut into pieces
3 tablespoons minced fresh parsley
Directions:
Season steaks on both sides with salt.
Rub pepper into both sides of each steak.
Divide oil between 2 large skillets and heat over medium-high heat.
Add 3 steaks to each skillet and cook to desired doneness, about 3 1/2 minutes per side for medium-rare.
Transfer to a platter.
Tent with foil to keep warm.
Divide garlic between skillets; saute 30 seconds.
Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
Combine contents of skillets in 1 skillet.
Add broth and mustard and whisk until blended.
Boil until slightly thickened, about 2 minutes.
Remove skillet from heat.
Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
Season with salt and pepper.
Spoon sauce over steaks.
Top with parsley.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.