|Mushroom caps||8 Large|
|Tomatoes slice||8 (Large Ones)|
|Clarified butter||2 Tablespoon|
|Rib eye steaks||8 (1 Inch Thick)|
|Bearnaise Sauce||2 Tablespoon|
Rinse mushroom caps and remove stems.
Dry thoroughly and saute lightly in 2 or 3 tablespoons hot clarified butter.
Lightly saute tomato slices in a little hot butter and keep warm.
Quickly saute the steaks in hot butter to the rare or medium stage and season with salt and pepper.