Ribeye Steak with Mushrooms and Red Wine Sauce

Ribeye Steak with Mushrooms and Red Wine Sauce

Peter Hoffman


  • 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


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.

McAfee SECURE sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams