T-Bone Steak with Dijon Rosemary Sauce

    30 min

    A T-bone steak is pan-seared and cooked to perfection, before being sliced and served with a sauce made from red wine, beef stock, rosemary and Dijon mustard. Serve with rice, potatoes or pasta.

    12 people made this

    Serves: 2 

    • 1 (400g) T-bone steak
    • salt and freshly ground black pepper to taste
    • 1 tablespoon olive oil
    • 4 tablespoons red wine
    • 2 teaspoons plain flour
    • 175ml low salt beef stock
    • 1 teaspoon chopped fresh rosemary
    • 1 tablespoon coarse Dijon mustard

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Season the steak with salt and pepper to taste. Heat the olive oil in a frying pan over medium-high heat. Cook the steak until nicely browned on the outside and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centre should read 54 degrees C. Remove the steak from the pan and tent loosely with foil to keep warm.
    2. Wipe the oil from the frying pan and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef stock, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to the boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
    3. Cut the meat from the bone, then slice into 7.5mm slices. Serve with the rosemary sauce.

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    Reviews in English (12)


    I made this for my husbands birthday and may I say, we both fell in love with it! I added just a little extra wine but it was so yummy. I had extra sauce and have put it over chicken and potatoes. Thank you for posting this and I am going to make it tonight for dinner. We are excirted to eat tonight.  -  23 Jan 2011  (Review from Allrecipes US | Canada)


    Amazing, we added mushrooms to the sauce but that was it!  -  07 Apr 2010  (Review from Allrecipes US | Canada)


    I used NY strip steaks instead. It was good, will make it again.  -  02 Dec 2011  (Review from Allrecipes US | Canada)