Oh yes.

D asked what I wanted for dinner, and having taken possession of 91
lbs of grass-fed beef yesterday I said... you got it! Beef. So she
got a T-bone out of the deep freeze this afternoon.

This is what I did: I liberally peppered the steak, salted it, too.
Then I seared it in an oiled pan and set it aside to rest. I added
about 2 tblspoons of diced onion to the pan and sauteed it till it got
some color, then I added some sliced mushrooms and got them mostly
cooked. Next I added a glass of red wine (a California cab) and
brought that to a boil. To that I added some homemade demiglace and
some thyme and salt and pepper. I finished it with a teaspoon of
Dijon mustard. As that reduced, I carved the very rare meat into
strips which I tossed into the sauce to complete the cooking.

Sides were turnip greens with caramelized onions and tasso, and an
acorn squash casserole with chipotles and yogurt.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook