FRENCH BISTRO RIBEYE

Created exclusively for Tomer Kosher by Chef Laura Frankel

SERVES: 4

COOK TIME: 10 MINUTES

INGREDIENTS

  • 4 Tomer Kosher Ribeye Steaks
  • 2 tbsp. Black Peppercorns (Crushed)
  • Kosher Salt
  • 1 Sliced Red Onion
  • 1/2 c. Sliced Mushrooms (Optional)
  • 1/2 c. Beef Stock
  • 1/2 c. Red Wine
  • 2 tbsp. Dijon-Style Mustard

INSTRUCTIONS

1. Rub the ribeye steaks generously with crushed peppercorns and Kosher salt.

2. Heat a large saute pan, lightly coated with olive oil, over medium heat.  Brown the steaks in the pan until caramelized on both sides, which is about 5 minutes per side for medium rare steaks.

3. Transfer the steaks to a pan and lightly tent with foil to rest the meat.

4.  Add the onions and mushrooms (if using) to the same saute pan and loosen up the browned bits with a spoon.  When the onions have browned, add the remaining ingredients and reduce temperature by 1/2.

5. Serve the steaks with the sauce and your favorite potatoes, noodles or rice.