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Pan-Seared Rib Eyes With Mustard & White Wine Cream Sauce

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“This is a recipe similar to the rib-eye recipe that the bar/grill I worked for made. It was delish! They would serve with thin crispy vidalia slices stacked on top, with a side of parsley red potatoes that would taste delish with the sauce!”

Ingredients Nutrition


  1. Preheat your oven to 350 (for finishing).
  2. First brush your rib eyes down with a small amount of olive oil.
  3. Then, take a small bown and mix the mustard, coarsely cracked black pepper, and salt.
  4. Rub this mixture into your rib eyes.
  5. Now take your pan and add a bit of olive oil, and sear your steaks about 3 minutes on each side.
  6. Transfer seared steaks to a sheet panthe steaks to a sheet pan and finish cooking in a 350 degree oven for around 10 minutes or so to obtain a medium rare steak.
  7. Reserve a bit of the oil in the skillet that the steaks were seared in, and over medium-high heat saute your shallots until they are nice and browned/glazed (approx 2 1/2 mins).
  8. Add your white wine and reduce for approximately 3-4 minutes, until 1/2 of the liquid remains.
  9. Add heavy cream to the skillet and stir in the green peppercorns.
  10. Continue to reduce sauce over med/high heat until reduced to about half.
  11. Whisk in both of your mustards until thoroughly blended.
  12. Season with salt and pepper.
  13. Serve over ribeyes.

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