Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten

• Oil, for frying
• 2 onions, thinly sliced
• Salt
• 1 cup flour
• 4 (6-ounce) rib eye steaks
• Freshly ground black pepper
• 1 tablespoon each Dijon mustard and grainy mustard
• 2 tablespoons peanut oil
• 3 tablespoons butter
• 1 lemon, juiced or 2 tablespoons balsamic vinegar
• 1/2 cup veal stock
• Minced herbs (parsley, tarragon and chives)

1. Preheat fryer to 325 degrees F.
2. In a bowl, season the onions with salt.
3. Add flour and toss until well coated.
4. Shake off excess flour.
5. Deep-fry the onions until golden brown.
6. Remove and drain on plate lined with paper towels.
7. Set aside and keep warm.
8. Season steaks with salt and pepper.
9. In a small bowl, combine the 2 mustards.
10. Brush 1 side with mustard and lightly flour the same side.
11. In a heavy saute pan, heat the peanut oil and 1 tablespoon of butter.
12. Sear meat, flour side down first, for about 2 minutes or until golden brown.
13. Turn over meat and saute for another 2 minutes.
14. Meat should be medium-rare.
15. Transfer to a plate and keep warm.
16. Deglaze pan with lemon juice or balsamic vinegar and stock.
17. Reduce by half.
18. Finish sauce with the remaining 2 tablespoons of butter and minced herbs.
19. To serve: Place each rib-eye steak on a warm plate, nappe with the sauce, and top with crispy onions.

onions, salt, flour, freshly ground black pepper, peanut oil, butter, lemon, veal stock, herbs

Taken from www.foodnetwork.com/recipes/rib-eye-with-mustard-crispy-onion-and-herbs-zwiebelrostbraten-recipe.html (may not work)