Recipe courtesy of Wolfgang Puck
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Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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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