Featured Recipe:

Buckeye Spicy Pot Roast

Steak with Mustard Sauce

2 tbsp butter
3 tbsp olive oil
8 oz sliced mushroom/small onions or both
4 Ribeye or Filet Mignon steaks
1/2 cup heavy cream
1 tbsp Buckeye Mustard
1 tsp dried tarragon or 1 tbsp fresh
2 shallots, minced
2 tbsp water or beef broth

Heat butter and 1 tbsp oil in skillet over high heat.  When butter stops popping, add mushrooms/onions and cook, stirring occasionally until they become golden.  Remove with a slotted spoon to a plate.

Add 1 tbsp oil to skillet and add the steaks.  Cook on high heat 2 1/2 minutes on one side, turn and cook another 2 minutes (medium rare) remove steaks and keep warm.

Add remaining oil or remove excess oil from skillet as needed to have a thin layer of oil in the skillet.  Add shallots, stir occasionally until soft and golden.  Add cream, Buckeye Mustard and tarragon, 2 tbsp water or beef broth and any juices collected from steaks and/or mushroom/onions.  Stir to blend and heat through.  Spoon sauce over steaks and then top with mushrooms/onions.

Wonderful...Thanks Mom!!

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