Pan Fried Ribeye With A Portobello Shallot Cream Sauce
|Ribeye||3 (about 1 inch thick)|
|Portobello mushrooms||6 Large|
|Sticks of butter||1|
|Milk||2 Cup (32 tbs)|
|Garlic||8 Clove (40 gm)|
|Canola oil||6 Tablespoon|
3- rib eyes about 3/4 to 1" thick
6- large portabella mushrooms sliced and cut in half
2- cups milk
6-8 Cloves garlic chopped
4-6 Tbsp canola oil
RC's Rub (use as much as you need to coat each side of the steak) Rub Recipe is posted in my blogs
2-Tbsp File (optional)
Salt and pepper to taste
Melt the butter until it starts sizzling, add the mushrooms and onions and saute for about 10 minutes at med low, add the garlic and the shallots and cook another 5 minutes.transfer contents into a bowl and set aside.
Add the rub to the steaks coating each side, add the oil to the skillet and cook steaks to desired doneness.
Remove the steaks and deglaze the skillet by adding enough water to cover the bottom of the skillet, bring to a simmer and remove seasonings on the bottom of the pan by constantly running your spatula across the bottom of the skillet until clean.
Add the steaks back to the skillet and heat for 5 minutes at med high, turn over and heat another 5 minutes, remove the steaks and return the veggies to the skillet along with 2 cups of milk and( file powder) (Optional) cook until simmering.
add the steaks back to the skillet with the veggies and heat 5 to 10 minutes further at med high,. remove the steaks and ladle a generous helping of sauce over the steaks.