Mustard-Crusted Steak With Orange-Balsamic Sauce

Oxmoor House
4 servings (serving size: 1 steak and 3 tablespoons sauce)


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2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cracked black pepper
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 teaspoon Dijon mustard
4 (4-ounce) beef tenderloin steaks (1 inch thick)
4 teaspoons minced fresh parsley


Place a 10-inch cast-iron skillet on grill rack over hot coals (400° to 500°); let skillet heat at least 10 minutes or until very hot.

Prepare Orange-Balsamic Sauce; set aside, and keep warm.

Combine paprika and next 5 ingredients in a shallow dish; stir well. Spread mustard evenly over both sides of each steak. Dredge each steak in spice mixture.

Place steaks in preheated skillet; cook 3 minutes on each side or until desired degree of doneness (outside of steaks should be charred but not burned).

Place steaks on each of 4 plates; spoon Orange-Balsamic Sauce evenly over each steak, and sprinkle with parsley.

NOTE: You can substitute four 4-ounce fresh tuna steaks for the beef tenderloin. Cook 2 to 3 minutes on each side or until desired degree of doneness.

Created date

March 2010