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Rib Eye Steaks With Mixed Mushroom Saute

fast.cook's picture
Ingredients
  Rib eye steaks 32 Ounce
  Cracked black peppercorns To Taste
  Dried rosemary 1 Tablespoon
  Olive oil 3 1⁄2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Dried rosemary 3⁄4 Teaspoon
  Oyster mushrooms 5 Ounce, trimmed
  Shiitake mushrooms 5 Ounce, stems trimmed
  Balsamic wine vinegar/Red wine vinegar 2 1⁄2 Tablespoon
  Canned beef broth 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Place steaks on plate.
Press peppercorns and rosemary onto both sides.
Heat 2 tablespoons olive oil in heavy medium skillet over medium high heat.
Add garlic and 3/4 teaspoon rosemary and saute 30 seconds.
Add all mushrooms and saute until beginning to soften, about 2 minutes.
Add 1/2 tablespoon vinegar and stir to coat.
Season mushrooms to taste with salt and pepper.
Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat.
Sprinkle steaks with salt.
Add to skillet and cook 2 minutes per side to brown.
Reduce heat to medium high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare.
Transfer to plates.
Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute.
Pour over steaks.
Top with mushrooms and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Interest: 
Everyday, Healthy

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