pan-seared t-bone for two with rosemary mustard sauce

Ingredients

• Servings: 1
• 1 (14 ounce) t-bone steak
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1/4 cup red
• 2 teaspoons all-purpose flour
• 3/4 cup reduced-sodium beef broth
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon coarse-grained dijon mustard

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• season the steak with salt and pepper to taste. heat the olive oil in a skillet over medium-high heat. cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). remove the steak from the pan, and tent loosely with foil to keep warm.
• wipe the oil from the skillet, and pour in the red ; simmer until reduced by half. whisk the flour into the beef broth, then stir into the simmering red along with the rosemary and dijon mustard. return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. keep warm over low heat.
• cut the meat from the bone, then slice into 1/3-inch thick pieces. serve with the rosemary sauce.