T-Bone Steak with Rosemary Mustard Sauce

    T-Bone Steak with Rosemary Mustard Sauce

    (13)
    1save
    30min


    11 people made this

    A big T-bone steak makes the perfect romantic dinner for two, especially when served with this delicious rosemary mustard sauce.

    Ingredients
    Serves: 2 

    • 1 (400g) T-bone steak
    • 1 pinch salt and freshly ground black pepper to taste
    • 1 tablespoon olive oil
    • 1/4 cup (65ml) red wine
    • 2 teaspoons plain flour
    • 3/4 cup (190ml) reduced-salt beef stock
    • 1 teaspoon chopped fresh rosemary
    • 1 tablespoon coarse-grained Dijon mustard

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Season the steak with salt and pepper to taste. Heat the olive oil in a frypan 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. Remove the steak from the pan and tent loosely with foil to keep warm.
    2. Wipe the oil from the frypan and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef stock then stir into the simmering red wine 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.
    3. Cut the meat from the bone, then slice into 1cm thick pieces. Serve with the rosemary sauce.
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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (13)

    by
    10

    I made this for my husbands birthday and may I say, we both fell in love with it! I added just a little extra wine but it was so yummy. I had extra sauce and have put it over chicken and potatoes. Thank you for posting this and I am going to make it tonight for dinner. We are excirted to eat tonight.  -  23 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    9

    Amazing, we added mushrooms to the sauce but that was it!  -  07 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    5

    I used NY strip steaks instead. It was good, will make it again.  -  02 Dec 2011  (Review from Allrecipes USA and Canada)

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