| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
Rib-Eye Steaks and Spring Vegetables
- 2 rib-eye steaks seasoned with salt and pepper
- 2 tablespoons olive oil
- 2 leeks white and light green parts sliced
- 1 bundle asparagus spears fibrous ends removed
- 2 radishes thinly sliced
- 1 cup frozen peas dethawed
Mustard Cream Sauce
- 3 cloves garlic minced
- 1 shallot minced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons dijon mustard
- 1/2 cup brandy
- 1 cup beef stock
- 1/2 cup heavy cream
- salt and pepper to taste
Ingredients
Rib-Eye Steaks and Spring Vegetables
Mustard Cream Sauce
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Instructions
Rib-Eye Steaks and Spring Vegetables
- 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.
- 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.
- Return the rib-eyes to the skillet, nestling the steaks in the vegetables. Top with mustard cream sauce, and enjoy!
Mustard Cream Sauce
- In a sauce pan over medium heat, add the butter. Once melted, add the garlic and shallots. Saute for 4-5 minutes.
- 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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