Description
A recipe for Ribeye Steak with Mushrooms and Red Wine Sauce

Ingredients

• 2 La Cense Ribeye Steaks
  
• 2 teaspoons black peppercorns, crushed
  
• Coarse salt
  
• Splash of cooking oil
  
• 1 shallot, minced
  
• 1/2 pound mushrooms, cut into 1/4-inch slices
  
• 1/2 cup red wine
  
• 1 tablespoon flat parsley, chopped; plus more for garnish
  
• 1 teaspoon fresh thyme, chopped
  
• 2 tablespoons butter

Preparation
Defrost Ribeye. Sprinkle with peppercorns and salt.

Heat heavy-duty pan until very hot. Pour in a splash of oil and add steaks. Sear for 6 to 7 minutes on each side for a medium-rare steak.

Remove and deglaze pan with red wine. Scrape meat bits off pan and cook wine down to 2 tablespoons. Pour sauce into bowl or measuring cup and set aside.

Using the same pan, add 1 tablespoon butter and sauté shallots on medium heat until translucent. Add mushrooms. After mushrooms have given up a bit of moisture, add herbs. If mushrooms haven't given up much liquid, you can add 1/4 cup of water. Cook for a few more minutes.

Pour on a plate and lay slices of steak on top. Spoon red wine sauce on top, then sprinkle chopped parsley for garnish.

Nutrition
no information available

Serves
no information available

Variations
no information available