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Steak In Creole Mustard Sauce

  • Yield: 2 servings


  • 2 rib eye steaks, about 10 ounces each
  • 2 teaspoons Rustic Rub
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon coarsely ground black pepper
  • 1 1/2 cups Veal Stock
  • 2 tablespoons Creole or whole-grain mustard


  • Season the steaks on both sides with the rub. Heat the oil in a large skillet over medium-high heat. Sear each steak for about 3 minutes on each side for medium-rare, 4 minutes for medium. Transfer to a warm platter.
  • Add the flour to the skillet, and reduce the heat to medium. Stirring constantly for about 3 to 4 minutes, make a dark brown roux, the color of chocolate.
  • Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Cook, stirring constantly, for 4 to 5 minutes, or until the vegetables are wilted. Add the stock and raise the heat to medium-high. Bring to a boil, add the steaks, and continue stirring the sauce until the mixture thickens, about 6 minutes. Turn the steaks several times during this coking time, basting them with the sauce. Add the mustard, blend, and simmer for about 2 minutes.
  • Serve immediately.