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T-Bone Steaks with Maille Mustard

T-Bone Steaks with Maille Mustard



  • 2 T-bone steaks (about 450g. ea.)
  • 1 Tbsp. olive oil
  • 1 medium shallot, finely chopped
  • 2 Tbsp. Dijon Originale Mustard with White Wine
  • 60ml dry white wine
  • 1 Tbsp. margarine or butter
  • 2 tsp. finely chopped tarragon leaves


  1. Pat steak dry and season, if desired, with salt and pepper.

  2. Heat olive oil in large oven-proof skillet over medium-high heat until it just begins to smoke; add steak. Cook steak, turning once, until desired doneness, about 8 minutes for medium-rare. Let stand 10 minutes

  3. Meanwhile, cook shallots in same skillet over medium heat, stirring frequently, until lightly golden, about 3 minutes. Stir in Dijon Originale Mustard with White Wine and cook, stirring, about 1 minute. Add wine and bring to a boil. Cook, stirring occasionally, until reduced by half, about 1 minute. Remove from heat and stir in margarine and tarragon until margarine is melted.

  4. Also terrific with Honey Dijon Mustard.