Congratulations to Heather Smith for Winning the 2009 Cookoff

Honey Dijon Orange and Fennel Beurre Blanc Rib-Eye Steaks

This is a special dinner entree that is quick to prepare. The Honey Dijon Orange Beurre Blanc Sauce compliments the aromatic fennel and tender ribeyes. As the platter is brought to the table, the smell, visual appearance and taste bring smiles to those seated for dinner.

SERVINGS 4
COOK TIME 20 min
PREP TIME 10 min

Ingredients:

3 tbsp FRENCH'S® Honey Dijon Mustard

4 Boneless beef rib-eye steaks, 1 inch thick and approximately 10 ounces each

2 tsp Creole Seasoning

5 tbsp Butter, divided

1 Fennel bulb, thinly sliced (reserve fronds)

2 Oranges

1/2 cup white wine

2 tbsp Fresh marjoram leaves, plus sprigs for garnish

Directions:

Season the beef steaks with the Creole Seasoning. In a large (3 quart) cast iron skillet over medium high heat, heat 2 tablespoons butter. Add the rib-eye steaks and cook for 2 minutes per side. Remove the steaks from the skillet, cover and set aside. Add the sliced fennel to the skillet and sauté for 2 minutes. Remove 2 tablespoons zest from each orange and ½ cup juice from the first orange. Peel the second orange and cut into wedges. . Add the 1 tablespoon zest, orange juice, wine, French’s Honey Dijon Mustard to the skillet. Whisk together until smooth and simmer for 5 minutes. Add the orange wedges to the skillet and return the steaks to the skillet. Simmer for 5 -8 minutes, depending upon preferred degree of doneness. Remove the steaks to a serving platter and cover to keep warm. Add the remaining butter and fresh marjoram leaves to the skillet and whisk together until the butter melts. Spoon the Honey Dijon Orange and Fennel Beurre Blanc over the steaks and garnish with the remaining orange zest, fennel fronds, and additional marjoram leaves.

French's Cook-Off 2009 Sponsors:

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