Ribeye Steak with Mushrooms and Red Wine Sauce

Ribeye Steak with Mushrooms and Red Wine Sauce

Peter Hoffman


Ingredients

  • 2 tsp black peppercorns
  • Coarse salt
  • Splash of cooking oil
  • 1 shallot
  • 1/2 lb mushrooms
  • 1/2 cup red wine
  • 1 tbsp flat parsley, plus garnish
  • 1 tsp fresh thyme
  • 2 tbsp butter
  • 2 La Cense Ribeye Steaks

Instructions

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. Add mushrooms. After they have given up a bit of moisture, add the herbs. If the mushrooms haven't given up much liquid, you can add 1/4 cup of water. Cook for a few minutes. Pour on a plate and lay slices of steak on top. Sprinkle coarsely chopped parsley for garnish.


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