Dijon Doused Steak
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 beef rib eye steaks or a cut of your choice, 6-oz.
- 2 tablespoons Worcestershire sauce
- 3 tablespoons ghee divided, or use coconut oil
- 3 tablespoons Dijon mustard
- 1/4 cup dry white wine
- 1/4 cup low sodium beef broth
- DO-AHEAD TIP: Marinate steaks overnight or for at least 4 hours (see recipe). In a small bowl, combine seasonings (salt through onion powder); evenly rub mixture into both sides of steaks.
- Place steaks in a large zipper-topped plastic bag; add the Worcestershire sauce then seal the bag and refrigerate overnight or for at least 4 hours.
- At time of cooking, remove steaks from refrigerator and bag. Melt 2 tablespoons of ghee (or coconut oil) in a large skillet over medium-high heat; add steaks and sear for 3 to 5 minutes per side or until cooked to your desired level of doneness. Remove steaks from skillet and keep warm. Reduce skillet heat to medium and melt remaining ghee (or coconut oil).
- Add mustard, wine and broth and whisk up all of the browned bits from the bottom of the pan for about 2 minutes; reduce heat to low and simmer for 5 to 8 minutes or until sauce is reduced.
- Serve sauce over steaks.
SERVING SUGGESTION: Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee (or coconut oil), salt and pepper till you get a mashed potatoes texture). Add steamed broccoli rabe on the side. NUTRITION: per serving: 569 Calories; 47g Fat; 30g Protein; 3g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 783mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 6 1/2 Fat; 0 Other Carbohydrates. Points: 15
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