Pan-Seared Rib Eyes With Mustard & White Wine Cream Sauce

• 4 rib eye steaks
• olive oil
• 1 1/2 tablespoons dry mustard
• 3/4 tablespoon freshly cracked black pepper (coarse)
• kosher salt, to taste
• 1 1/4 shallots, minced
• 3/4 cup white wine
• 3/4 cup heavy cream
• 1 1/4 teaspoons whole green peppercorns in brine, drained
• 1 1/4 tablespoons coarse-grained Dijon mustard
• 1 1/4 tablespoons Dijon mustard
• salt, to taste
• fresh ground black pepper, to taste

1. Preheat your oven to 350 (for finishing).
2. First brush your rib eyes down with a small amount of olive oil.
3. Then, take a small bown and mix the mustard, coarsely cracked black pepper, and salt.
4. Rub this mixture into your rib eyes.
5. Now take your pan and add a bit of olive oil, and sear your steaks about 3 minutes on each side.
6. Transfer seared steaks to a sheet panthe steaks to a sheet pan and finish cooking in a 350 degree oven for around 10 minutes or so to obtain a medium rare steak.
7. Reserve a bit of the oil in the skillet that the steaks were seared in, and over medium-high heat saute your shallots until they are nice and browned/glazed (approx 2 1/2 mins).
8. Add your white wine and reduce for approximately 3-4 minutes, until 1/2 of the liquid remains.
9. Add heavy cream to the skillet and stir in the green peppercorns.
10. Continue to reduce sauce over med/high heat until reduced to about half.
11. Whisk in both of your mustards until thoroughly blended.
12. Season with salt and pepper.
13. Serve over ribeyes.

olive oil, mustard, freshly cracked black pepper, kosher salt, shallots, white wine, heavy cream, whole green, coarsegrained dijon, mustard, salt, fresh ground black pepper

Taken from www.food.com/recipe/pan-seared-rib-eyes-with-mustard-white-wine-cream-sauce-186238 (may not work)