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.
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- 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
- 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.
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