Recipe courtesy of Wolfgang Puck

Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Oil, for frying

2 onions, thinly sliced


1 cup flour

4 (6-ounce) rib eye steaks

Freshly ground black pepper

1 tablespoon each Dijon mustard and grainy mustard

2 tablespoons peanut oil

3 tablespoons butter

1 lemon, juiced or 2 tablespoons balsamic vinegar

1/2 cup veal stock

Minced herbs (parsley, tarragon and chives)


  1. Preheat fryer to 325 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. To serve: Place each rib-eye steak on a warm plate, nappe with the sauce, and top with crispy onions.