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Ingredients
  • 4 beef ribeye steaks (¾ inch thick and 8 ounces each)
  • ¼ cup butter
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • ⅓ cup beef broth
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon minced fresh parsley
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