Pan-Seared Ribeye Steaks with Red Wine Mushrooms
Succulent filet mignons glazed with sweet molasses and seasoned with cracked black pepper for a delightful contrast.
Succulent filet mignons glazed with sweet molasses and seasoned with cracked black pepper for a delightful contrast.
Instructions
1
Preheat large skillet or sauté pan over medium high heat.
2
Bring pot of salted water to boil for broccoli.
3
Season steaks to taste with salt and pepper.
4
Add small amount of oil to pan and place steaks in pan.
5
Cook until steaks reach internal temperature of 135°F for medium-rare doneness as determined by internal meat thermometer.
6
Remove steaks from pan and set aside.
7
Add a little more oil if needed to pan; then add mushrooms and onions; reduce heat to medium.
8
Cook for about 4 minutes, add red wine and increase heat to medium-high.
9
Let simmer for a few minutes before removing from heat.
10
Whisk in 2 tablespoons of butter and season with salt and pepper.
11
While steaks are cooking, warm up potatoes in microwave and cook broccoli in boiling salted water for 4 minutes.
12
Drain and season with butter, salt and pepper.
13
Top steaks with red wine mushrooms.
14
Serve with mashed potatoes and broccoli.
15
Enjoy!
Difficulty Level: 2 out of 5
Ingredients
4 Sterling Silver® ribeye steaks (about 3/4-inch thick)
Olive or canola oil, as needed
8 ounces Crimini mushrooms, quartered
1/4 cup yellow onions, diced
1 cup red wine
2 tablespoons butter, to taste
8 ounces prepared mashed potatoes
8 ounces broccoli florets
Salt and pepper, to taste
Follow us for more