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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring steak to room temperature for 20-30 minutes.
Season steak with salt and pepper if desired.
Heat a pan on high and add beef tallow or oil.
Pat steak dry and sear both sides until a crust forms.
Cook steak to preferred doneness and rest for at least half the cooking time.
Remove excess fat from the pan.
Sauté garlic and shallot until fragrant.
Deglaze the pan with red wine and reduce.
Stir in Dijon mustard and thickened cream. Season to taste.
Simmer sauce until thick and glossy.
Finish sauce with chopped chives.
Slice steak against the grain, top with salt flakes, and serve with rice.
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Use your favorite cut of steak for this recipe.
Resting the steak is crucial for retaining juices.
Can I use a different type of wine for the sauce?
Yes, you can use any red wine you prefer, but it may alter the flavor slightly.
What is the best way to know when the steak is done?
Use a meat thermometer to check the internal temperature for your preferred doneness.
Can I substitute the cream with a non-dairy alternative?
Yes, you can use a non-dairy cream alternative, but the texture and taste may vary.
