Dijon Steak with Orange-Balsamic Sauce

Oxmoor House
Quickly searing the steak in a cast iron skillet allows the meat to retain much of its moisture, making it more tender and flavorful.
4 servings (serving size: 1 steak and 3 tablespoons sauce)


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2/3 cup orange juice
1/2 cup minced green onions (about 3)
1/3 cup balsamic vinegar
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon salt
4 (4-ounce) beef tenderloin steaks (1 inch thick)
2 garlic cloves, halved
2 teaspoons Dijon mustard
2 teaspoons Creole seasoning


Prep: 5 Minutes
Cook: 20 Minutes

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

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

Rub both sides of steaks with garlic halves. Spread mustard evenly over both sides of steaks. Sprinkle with Creole seasoning.

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

Spoon sauce over steaks.

Created date

March 2010

Nutritional Information

Calories 189
Fat 7.2 g
Satfat 2.6 g
Protein 20.1 g
Carbohydrate 10.3 g
Cholesterol 57 mg
Iron 3.0 mg
Sodium 488 mg
Caloriesfromfat 35 %
Fiber 0.5 g
Calcium 32 mg