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Ribeye Steak with Mushrooms and Red Wine Sauce

  

Ingredients

  • - 2 La Cense Ribeye Steaks
  • - 2 tsp black peppercorns
  • - Coarse salt
  • - Splash of cooking oil
  • - 1 shallot
  • - 1/2 lb mushrooms
  • - 1/2 cup red wine
  • - 1 tbsp flat parsley, plus garnish
  • - 1 tsp fresh thyme
  • - 2 tbsp butter

Preparation

1. Defrost Ribeye. Sprinkle with crushed black peppercorns and salt.

2. Mince shallots, cut mushrooms into 1/4" slices, chop parsley and thyme.

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

4. Remove and deglaze the pan with red wine. Scrape the meat bits off the pan and cook wine down to 2 tbsp. Pour out and put aside.

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

6. Pour on a plate and lay slices of steak on top. Sprinkle coarsely chopped parsley for garnish.