Steak with Mustard and Red Wine Sauce, Roasted Parmesan Potatoes, and Zucchini and Portobello Saute

As I?ve said many times before, I love a good steak. One of the reasons I love it is because of the simplicity of it. With a good steak, all you have to do is cook it and you?re done. You don?t need anything extra or fancy. It?s just that good.

Nevertheless, when my friend Terri said she?d been craving a steak, we both thought it might be fun to step it up a notch. We thought of the warm flavors we appreciate so much in the winter, and since it?s nearly gone (YES!) we thought we?d pay it one last tribute before switching over to crisper, sunnier sauces and sidedishes.

A warm, smooth mustard sauce was just the ticket. We deepened its flavor with herbs and red wine, and it was perfect - just enough to compliment the steak without drowning out the meat?s own natural flavor. With some piping hot potatoes and a zucchini-mushroom sauté, we were in food heaven.

Steak with Mustard and Red Wine Sauce, Roasted Parmesan Potatoes, and Zucchini and Portobello Sauté

Served 3.

Leftover Potential: We had one leftover steak and some leftover veggies due to the fact that the steaks were sold in packages of three. It reheated well the next day, and would actually make an excellent open faced sandwich!

Steak with Mustard and Red Wine Sauce

4 steaks (we used rib-eye, but any type will work)

salt, as needed

pepper, as needed

2 Tbsp olive oil

1/4 cup red wine

3 Tbsp good mustard

1/2 cup beef stock

1 Tbsp fresh thyme, chopped

2 tsp fresh rosemary, chopped

salt, as needed

pepper, as needed

1. Season the steaks well with salt and pepper. Heat olive oil in a large pan over medium high heat. Add the steaks and cook to desired doneness (depending on the thickness of the steak, 5-7 minutes for medium rare).

2. Remove the steaks from the pan and allow to rest. Deglaze the pan with the red wine. Add the mustard and beef stock. Reduce the heat and simmer until it reduced by about half or more. If you don?t have time for the sauce to reduce, add 1 tsp cornstarch dissolved in 3 Tbsp water and bring the sauce to a boil.

3. Season the thickened sauce with herbs, salt, and pepper. Serve over the steak.

Roasted Parmesan Potatoes

1 small bag of red potatoes (about 1 pound)

3-4 Tbsp olive oil

salt, as needed

pepper, as needed

parmesan cheese, as needed

1. Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil. Add the potatoes and cook until the potatoes are fork-tender. Drain from pot.

2. Place the potatoes on a cookie sheet. Use a fork to smash each potato slightly, then drizzle lightly with olive oil, season with salt and pepper, and sprinkle with parmesan cheese. Bake in the oven until the cheese begins to brown. Serve immediately.

Zucchini and Portobello Sauté

2 Tbsp olive oil

2 large zucchini, sliced

2 Portobello caps, thinly sliced

1 clove garlic, minced

salt, as needed

red pepper flakes, as needed

1. Heat the olive oil in a large sauté pan. Add the zucchini and sauté until beginning to become tender. Add the mushrooms and garlic and sauté until the mushrooms are soft and the garlic is fragrant.

2. Season with salt and pepper flakes and serve immediately.