Dijon Steak with Orange-Balsamic Sauce

Quickly searing the steak in a cast iron skillet allows the meat to retain much of its moisture, making it more tender and flavorful.

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

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Nutritional Information

Amount per serving
  • Calories: 189
  • Fat: 7.2g
  • Saturated fat: 2.6g
  • Protein: 20.1g
  • Carbohydrate: 10.3g
  • Cholesterol: 57mg
  • Iron: 3.0mg
  • Sodium: 488mg
  • Calories from fat: 35%
  • Fiber: 0.5g
  • Calcium: 32mg


  • 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


  1. Combine first 6 ingredients in a small saucepan; bring to a boil. Reduce heat to medium. Cook, uncovered, 10 minutes. Set aside.
  2. Place a 12-inch cast iron skillet over medium- high heat until very hot.
  3. Rub both sides of steaks with garlic halves. Spread mustard evenly over both sides of steaks. Sprinkle with Creole seasoning.
  4. Cook steaks 3 to 5 minutes on each side or to desired degree of doneness.
  5. Spoon sauce over steaks.
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