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Mustard-Crusted Steak With Orange-Balsamic Sauce

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


  • Orange-Balsamic Sauce
  • 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
  • Orange-Balsamic Sauce

How to Make It

  1. 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.

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

  3. 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.

  4. 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).

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

  6. 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.

Oxmoor House Healthy Eating Collection