RIB EYE STEAK AU POIVRE

RIB EYE STEAK AU POIVRE image

Yield 2 servings

Number Of Ingredients 11

2 tablsp black peppercorns, crushed
1 tablespoon minced garlic
2 teasp cumin
2 tablsp olive oil
2 rib eye steaks cut 1 3/4 thick
sea salt
1/4 cup red wine
1 tablsp grainy mustard
1 teasp capers in 1 teasp of the brine
1 tablspoon butter
1 teaspn chopped parsley

Steps:

combine peppercorns with the garlic, cumin, and 1 tablesp of oil. Rub the mixture over the steaks and let stand at room temp 2 hours In a skillet, heat the olive oil, season steaks with salt, and cook over mod heat until brown, 4 min per side. Transfer to platter Discard the fat in the skillet. Add the wine and simmer over low heat until reduced to syrup(2 min). Add the mustard, green peppercorns, and capers in the brine and stir once. Remove the skillet from the heat, and add butter. Return the steaks to the skillet, and turn to glaze the steaks. Transfer to plates.