Ingredients

• 6 (6 ounce) boneless rib-eye steaks (1 inch thick)
• 1 1/2 teaspoons fresh coarse ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons minced garlic
• 1/2 cup dry red wine
• 1/2 cup canned beef broth
• 4 teaspoons country-style dijon mustard
• 5 tablespoons butter, cut into pieces
• 3 tablespoons minced fresh parsley

Instructions

1. Season steaks on both sides with salt.

2. Rub pepper into both sides of each steak.

3. Divide oil between 2 large skillets and heat over medium-high heat.

4. Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.

5. Transfer to a platter.

6. Tent with foil to keep warm.

7. Divide garlic between skillets; saute 30 seconds.

8. Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.

9. Combine contents of skillets in 1 skillet.

10. Add broth and mustard and whisk until blended.

11. Boil until slightly thickened, about 2 minutes.

12. Remove skillet from heat.

13. Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).

14. Season with salt and pepper.

15. Spoon sauce over steaks.

16. Top with parsley.