Entrecote ao molho Dijon

A perfect dish to celebrate with family and in grand style.


• 1 ribeye steak

• 1 garlic clove

• 1 sprig or 50 grams of thyme

• 10 grams of wheat flour



For the steak:


• Season the steak with salt and black pepper.

• Dust it with a little flour and shake off the excess.

• In a heated pan with olive oil, sear the steak over high heat on both sides until golden brown. Remove from the pan and set aside.

• To reheat the steak, heat a pan with two tablespoons of butter, one crushed garlic clove, and a sprig of thyme.

• Add the seared steak and use the flavored butter to baste the steak.

For the sauce:

• To enhance the flavor, use the same pan with the remaining juices from the steak. Add one tablespoon of butter and sauté the onion, leek, garlic, and thyme.

• When the vegetables are almost cooked, add Dijon mustard, fresh cream, and beef broth.

• Adjust the salt and black pepper to taste.

• Serve with the steak.

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