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Prep 25min
Total55min
Servings6
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Ingredients
Mustard Coating
1/2
cup extra-virgin olive oil
20
cloves garlic, peeled
3
tablespoons coarsely chopped fresh thyme leaves
1/4
cup Dijon mustard
Steak and Panko Topping
3
boneless beef rib eye steaks, 1 1/2 to 2 inches thick, cut in half horizontally
Gray sea salt and freshly ground black pepper
3/4
cup Progresso™ Italian style panko crispy bread crumbs
3/4
cup finely grated fresh Parmesan cheese
Beef Gravy
1/4
cup all-purpose flour
1/4
cup butter
2
cups Progresso™ beef-flavored broth
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Steps
1
Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat. Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown. Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste. Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside.
2
Heat 12-inch skillet over high heat until hot. Season steaks with salt and pepper; drizzle both sides of steaks with reserved oil. Add steaks to hot skillet, browning on both sides until crust forms. Place on cookie sheet; spread garlic-mustard mixture over tops of steaks.
3
In medium bowl, toss together bread crumbs and Parmesan cheese. Top steaks generously with bread crumb mixture, spreading to edges. Bake uncovered 25 to 35 minutes or until instant-read thermometer inserted in center reads 135°F for medium-rare or 150°F for medium (temperature will continue to rise about 10°F upon standing).
4
Meanwhile, make beef gravy. In same 12-inch skillet, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blonde roux forms. Stir in broth. Heat to boiling over high heat, stirring constantly. Reduce heat and simmer, stirring constantly, just until thickened.
5
Allow steaks to rest a few minutes before slicing. Serve gravy over steaks. If desired, serve with mashed potatoes.
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