Rib-Eye Steaks With Mustard, Crispy Onions, And Herbs

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Wolfgang Puck


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Vegetable oil for frying

2 onions, thinly sliced


1 cup all-purpose flour

4 rib-eye steaks, 6 ounces each

Freshly ground black pepper

1 tablespoon Dijon mustard

1 tablespoon grainy mustard

2 tablespoons peanut oil

3 tablespoons unsalted butter

Juice of 1 lemon, or 2 tablespoons balsamic vinegar

1/2 cup Brown Veal Stock (see "Soups & Stocks"), or beef broth

1 tablespoon minced fresh parsley

1 tablespoon minced fresh tarragon

1 tablespoon minced fresh chives

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