Last week we shared with you a fun bone broth green smoothie recipe. This week, we're giving you a hearty steak recipe guaranteed to satisfy everyone at the dinner table. This recipe comes from the book Nourishing Broth, written by our friends Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN. Read on below for the details.
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Love is The Ultimate Spice!
Saucy Skillet Steaks
by Donna and Ashley Sherman, Bloomington, Illinois | Yield: 4 servings
|1 tablespoon lard or tallow||4 beef rib eye steaks, about 3/4 inch thick|
|4 tablespoons (1/2 stick) butter||1 large onion, peeled and chopped|
|4 cloves garlic, minced||2 tablespoons Dijon-style mustard|
|Sea salt and freshly ground black pepper||1 cup The Flavor Chef Beef Bone Broth|
|1/4 cup brandy or red wine (optional)||1 tablespoon minced fresh parsley|
Preheat the oven to 250 degrees Fahrenheit.
In a large skillet, melt the lard over medium-high heat. Add the steaks and cook for 1 to 2 minutes on each side to lightly brown them. Remove to a baking pan and keep warm in the oven.
Melt the butter into the fat in the pan, add the onion and garlic, and saute until softened, about 5 minutes, stirring to loosen the browned bits from the bottom of the pan. Brush the steaks with the mustard, sprinkle with salt and pepper, and return them to the pan. Stir in the broth and optional brandy and cook for about 5 minutes on each side, until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees Fahrenheit; for medium, 160 degrees Fahrenheit; for well done, 170 degrees Fahrenheit). Return the steaks to the baking pan, spoon the onion mixture over the steaks, and return to the oven to keep warm.
Meanwhile, boil down the broth in the skillet until thickened to sauce consistency. Remove the steaks from the oven, put them on plates, and spoon the sauce on top. Sprinkle with the parsley and serve.