Recipe courtesy of Wolfgang Puck
Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1077
- Total Fat
- 90
- Saturated Fat
- 24
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 35
- Cholesterol
- 134
- Sodium
- 849
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
Oil, for frying
2 onions, thinly sliced
Salt
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)
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.