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Ribeye Steak with Mushrooms and Red Wine Sauce
Defrost Ribeye. Sprinkle with crushed black peppercorns and
salt. Mince shallots, cut mushrooms into 1/4" slices, chop parsley
and thyme. Make a heavy-duty pan very hot. Pour in a splash of oil
and add steaks. Sear for 6-7 minutes on each side for a medium-rare
steak. Remove and deglaze the pan with red wine. Scrape the meat
bits off the pan and cook wine down to 2 tbsp. Pour out and put
aside. Using the same pan, add 1 tbsp butter and sauté shallots on
medium heat until translucent.
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