Rib-Eye Steaks with a Mustard Cream Sauce and Spring Vegetables
These pan-seared rib-eye steaks are paired with a delicious mustard cream sauce and served over bright spring vegetables.
Servings Prep Time
2people 15minutes
Cook Time
20minutes
Servings Prep Time
2people 15minutes
Cook Time
20minutes
Ingredients
Rib-Eye Steaks and Spring Vegetables
Mustard Cream Sauce
Instructions
Rib-Eye Steaks and Spring Vegetables
  1. Heat a large skillet over medium heat. Add the olive oil. Once hot, add the seasoned rib-eyes, searing for about 4 minutes on each side for medium rare (depending on the thickness of the steak). Remove from heat, allowing the steaks to rest.
  2. In the same skillet, add the leeks and asparagus. Saute for 3-4 minutes. Add the radishes and peas to skillet, cooking all vegetables together for an additional 5-6 minutes.
  3. Return the rib-eyes to the skillet, nestling the steaks in the vegetables. Top with mustard cream sauce, and enjoy!
Mustard Cream Sauce
  1. In a sauce pan over medium heat, add the butter. Once melted, add the garlic and shallots. Saute for 4-5 minutes.
  2. Whisk in the flour, followed by the mustard. Slowly whisk in the brandy. Add the beef stock and heavy cream and season to taste with salt and pepper. Let simmer on low until ready to serve with the steaks.
Recipe Notes

Our wine choice: the 2013 Ruca Malen Petit Verdot Reserva. This Argentine red is bursting with fresh raspberries and cherries and has floral notes – finishing with a lengthy and velvety texture, it’s a great red to enjoy with this dish. Cheers!

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Rib-Eye Steaks with a Mustard Cream Sauce and Spring Vegetables
These pan-seared rib-eye steaks are paired with a delicious mustard cream sauce and served over bright spring vegetables.
Rib-Eye Steaks with a Mustard Cream Sauce and Spring Vegetables
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Rib-Eye Steaks and Spring Vegetables
Mustard Cream Sauce
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Rib-Eye Steaks and Spring Vegetables
Mustard Cream Sauce
Rib-Eye Steaks with a Mustard Cream Sauce and Spring Vegetables
Instructions
Rib-Eye Steaks and Spring Vegetables
  1. Heat a large skillet over medium heat. Add the olive oil. Once hot, add the seasoned rib-eyes, searing for about 4 minutes on each side for medium rare (depending on the thickness of the steak). Remove from heat, allowing the steaks to rest.
  2. In the same skillet, add the leeks and asparagus. Saute for 3-4 minutes. Add the radishes and peas to skillet, cooking all vegetables together for an additional 5-6 minutes.
  3. Return the rib-eyes to the skillet, nestling the steaks in the vegetables. Top with mustard cream sauce, and enjoy!
Mustard Cream Sauce
  1. In a sauce pan over medium heat, add the butter. Once melted, add the garlic and shallots. Saute for 4-5 minutes.
  2. Whisk in the flour, followed by the mustard. Slowly whisk in the brandy. Add the beef stock and heavy cream and season to taste with salt and pepper. Let simmer on low until ready to serve with the steaks.
Recipe Notes

Our wine choice: the 2013 Ruca Malen Petit Verdot Reserva. This Argentine red is bursting with fresh raspberries and cherries and has floral notes - finishing with a lengthy and velvety texture, it's a great red to enjoy with this dish. Cheers!

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