- 1 (14 ounce) t-bone steak
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1/4 cup red wine
- 2 teaspoons all-purpose flour
- 3/4 cup reduced-sodium beef broth
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon coarse-grained Dijon mustard
- Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm.
- Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
- Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.
05/19/2018
recipepes.com
Pan-Seared T-Bone for Two with Rosemary Mustard Sauce, recipe
PT15M
PT1H
5
455 calories
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