Dijon Steak with Orange-Balsamic Sauce

Name: Dijon Steak with Orange-Balsamic Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 454 grams beef tenderloin steaks (1 inch thick); 2 teaspoons Creole seasoning; 2 teaspoons Dijon mustard; 2 garlic cloves, halved; 118 milliliters minced green onions (about 3); 1 teaspoons coarsely ground black pepper; 158 milliliters orange juice; 0 teaspoons salt; 1 teaspoon sugar

Dijon Steak with Orange-Balsamic Sauce might be just the main course you are searching for. One portion of this dish contains about 26g of protein, 7g of fat, and a total of 221 calories. This recipe serves 4. If you have dijon mustard, orange juice, coarsely ground pepper, and a few other ingredients on hand, you can make it. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes about 25 minutes. It is a good option if you're following a gluten free and dairy free diet. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

Combine first 6 ingredients in a small saucepan; bring to a boil. Reduce heat to medium. Cook, uncovered, 10 minutes. Set aside.

Equipment you will use

Sauce Pan

Place a 12-inch cast iron skillet over medium- high heat until very hot.

Equipment you will use

Frying Pan

Rub both sides of steaks with garlic halves.

Ingredients you will need

Garlic

Steak

Dry Seasoning Rub

Spread mustard evenly over both sides of steaks.

Ingredients you will need

Mustard

Spread

Steak

Sprinkle with Creole seasoning.

Ingredients you will need

Creole Seasoning

Cook steaks 3 to 5 minutes on each side or to desired degree of doneness.

Ingredients you will need

Steak

Spoon sauce over steaks.

Ingredients you will need

Steak

Sauce

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

79milliliters

balsamic vinegar 454grams

beef tenderloin steaks (1 inch thick)2teaspoons

Creole seasoning 2teaspoons

Dijon mustard 2

garlic cloves, halved 118milliliters

minced green onions (about 3)1teaspoons

coarsely ground black pepper 158milliliters

orange juice 0teaspoons

salt 1teaspoon

sugar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.