4 beef ribeye steaks (3/4 inch thick and 8 ounces each)
1/4 cup butter
1 large onion, chopped
4 garlic cloves, minced
1/3 cup beef broth
2 tablespoons Dijon mustard
Salt and pepper to taste
1 tablespoon minced fresh parsley


Heat a large nonstick skillet over medium heat. In batches, brown steaks, 1-2 minutes on each side. Remove from pan; set aside.
In same skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in broth.
Return steaks to pan; cook 4 minutes. Brush tops with mustard; turn and cook until steaks reach desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-6 minutes longer. Season with salt and pepper to taste; sprinkle with parsley.

Prep/Total Time: 30 min.
Makes 4 servings