Pan-Sauteed Steaks With Garlic-Mustard Sauce

Ingredients:

4 8-ounce filets
1 1/2 tsp coarsely ground black pepper
2 TBS olive oil
3 TBS minced garlic
1/2 cup dry red wine
1/2 cup beef broth
4 tsp Dijon mustard
3 TBS butter, cut into pieces
3 TBS fresh parsley, minced

Rub the pepper into both sides of each steak. Pour the oil into a large heavy skillet and heat over medium-high heat. Add the steaks to the skillet and cook to desired doneness (6-8 minutes per side for medium-rare). Transfer the steaks to a warm platter and tent with foil.

Place the garlic in the skillet and saute over low heat for 30 seconds. Add the wine to the pan and boil until reduced by half, stirring up any browned bits. Add the beef broth and mustard to the wine and whisk until blended. Boil until slightly thickened, about two minutes. Remove the skillet from the heat. Add butter and whisk just until melted; adjust seasoning. Place steaks on serving plates, top with sauce and garnish with parsley. 4 servings.