Rib-Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten

Oil, for frying
2 onions, thinly sliced
Salt
1 cup all-purpose flour
4 (6-ounce) rib-eye steaks
Freshly ground black pepper
1 tablespoon each Dijon mustard and grainy mustard
2 tablespoons peanut oil
3 tablespoons butter
1 lemon, juiced or 2 tablespoons balsamic vinegar
1/2 cup veal stock
Minced mixed herbs (parsley, tarragon and chives)

Preheat fryer to 325 degrees F.

In a bowl, season the onions with salt. Add flour and toss until well coated. Shake off excess flour. Deep-fry the onions until golden brown. Remove and drain on plate lined with paper towels. Set aside and keep warm.

Season steaks with salt and pepper. In a small bowl, combine the 2 mustards. Brush 1 side with mustard and lightly flour the same side. In a heavy saute pan, heat the peanut oil and 1 tablespoon of butter. Sear meat, flour side down first, for about 2 minutes or until golden brown. Turn over meat and saute for another 2 minutes. Meat should be medium-rare. Transfer to a plate and keep warm.

Deglaze pan with lemon juice or balsamic vinegar and stock. Reduce by half. Finish sauce with the remaining 2 tablespoons of butter and minced herbs.

To serve: Place each rib-eye steak on a warm plate, nap with the sauce, and top with crispy onions.

Yield: 4 servings