1. In a cast-iron frying pan over high heat, melt the butter with the olive oil until the mixture turns a light brown. 2. Add the steaks and sear well, about 1 minute. 3. Turn, sprinkle with sea salt, and brown on the second side for 1 minute more. 4. Turn again, reduce the heat slightly, and cook, turning once, for about 6 minutes on each side for rare, or until done to your liking. 5. Transfer to a platter, tent with aluminum foil, and let rest for 5 to 8 minutes before carving. 6. Meanwhile, make the sauce: In a saucepan over medium heat, melt 2 tablespoons of the butter. 7. Add the shallots and saute until softened but not colored, about 30 seconds. 8. Add the stock, bring to a boil and cook until reduced by half. 9. Remove from the heat and stir in the mustard, the remaining 1 tablespoon of butter, and the herbs. 10. Stir in any juice that has collected on the platter holding the beef. 11. Season with salt and pepper; pour into a warmed bowl. 12. Transfer the steaks to an attractive cutting board and sprinkle them with pepper, then carry the board to the table. 13. Cut along the bone to free the meat then carve in slices diagonally across the grain. Pass the sauce at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
