Bais Yaakov Cookbook, (Feldheim Publishers)
What could be more perfect than a rib eye steak? One with mushroom sauce of course! A favorite of many, the secret to this recipe is first searing the steaks.
4 (8–ounce) rib eye steaks
Ground black pepper
2 tablespoons vegetable or canola oil
4 − 6 ounces fresh mushroom combination including shiitake and cremini mushrooms, sliced
3 cloves garlic, minced
3 tablespoons fresh parsley leaves, chopped
2/3 cup beef broth
2 tablespoons good quality red wine
Rinse meat and pat dry; season with salt and ground black pepper.
Heat oil in large skillet. Sear meat in hot oil, about 1 minute each side and place steaks into broiler pan. Keep skillet .Preheat broiler. Broil steaks in the center of the oven until steak is light brown and slightly charred, about 5 minutes. Turn steak over and continue broiling to medium rare doneness, about 5 more minutes. Remove from oven and let rest.Meanwhile, prepare mushroom sauce. In the same skillet used for browning meat, add mushrooms, garlic, and parsley. Saute over low heat until soft, about 5 minutes. Add broth and wine. Mix to combine and cook, about 3 more minutes. Pour mushroom sauce over meat. Serve.
Yield: 4 Servings
Recipes: Meat, Steak, Mushroom Sauce, KosherAdd a comment