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My wife is an avid filet mignon lover. Therefore, I’ve seared dozens of steaks over the past 10 years. To mix up this tried and true recipe, I added dijon mustard to my red wine sauce and it was amazingly delicious. Of course, all that butter helps too.

Butter Basted Steak, Red Wine Dijon Reduction, Balsamic Roast Vegetables

Ingredients:

2 good quality Steaks, about 7 oz each

2 sprigs fresh Rosemary, 1 sprig left intact the other sprig with leaves removed and fine chopped

1 clove Garlic, left whole and skin removed

about tsp or so of Grey Celtic Sea Salt, or salt of choice

lots of Black Pepper, or to taste

1 cup good quality Red Wine

1 cup Beef Stock

2 or 3 tbsp Dijon Mustard

2 to 3 cups Vegetables of Choice such as Broccoli, Cauliflower, and Carrots

2 tbsp EVOO, divided

1 tbsp Balsamic Vinegar

lots of good quality Butter

Salt and Pepper to taste

Method:

Preheat oven to 300 degrees. In a large roasting pan or sheet tray, toss the vegetables with the EVOO and Balsamic vinegar. Salt and pepper. Roast veggies in the oven 30 to 45 minutes or until slightly crisp and caramelized. Serve with the steak.

Remove steaks from the fridge and allow them to reach room temperature. Preheat a cast iron skillet over a high flame until it is smoking hot. Evenly coat the steaks in the EVOO and generously salt and pepper on both sides of each steak. Once the skillet is extremely hot, sear the steaks 3 to 4 minutes per side. Reduce the flame to low and add a copious amount of butter to the skillet along with the sprig of rosemary and the garlic clove. Carefully tilt the pan as the butter melts and baste the steaks with the butter repeatedly, flipping occasionally, until desired doneness is reached. Remove from the skillet and allow the steaks to rest no less than 10 minutes.

While the steaks are resting prepare the reduction sauce. Discard the rosemary sprig from the skillet the steaks were seared in while reserving the garlic clove. Fine chop the garlic and set aside. Reheat the skillet over a med high flame, add in the red wine and beef broth then gently stir up the fond from the bottom of the pan. Stir in the dijon mustard, chopped fresh rosemary, and the chopped garlic clove. Continue to cook until reduced into a thick sauce. Serve immediately over the steaks.