Rib Eye W Mustard Beer Sauce Recipes

RIB EYE WITH MUSTARD, CRISPY ONION AND HERBS: ZWIEBELROSTBRATEN

Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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)

Steps:

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

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