It's simple to spruce up ribeyes with mushrooms and garlic for an unique steak dinner. A rich mushroom sauce puts these ribeye steaks over the top. The meal is outstanding enough for guests yet is simple to prepare.
Have all the sauce ingredients ready, then make the sauce while the grilled steaks rest. You can make this sauce ahead and rewarm prior to serving.
For the steaks, let stand at space temperature level for 30 minutes prior to cooking. And do not be lured to cut into them immediately after they're prepared. Let them represent 10 minutes prior to serving.
• Four 4-ounce bundles premium mix mushrooms, sliced
• 1 cup beef broth
• 2 tablespoons butter
• 1/2 teaspoon dried thyme
• Salt and fresh ground black pepper
• 4 cloves garlic, minced
• 1 shallot, minced
• 1/2 cup heavy light whipping cream
• 2 tablespoons olive oil
• Fresh thyme leaves, for garnish, optional
2. Bring in the mushrooms, garlic and shallots.
3. Cook, stirring often, up until the mushrooms are tender, about 10 minutes.
4. Bring and bring in the broth to a boil.
5. Minimize the heat and simmer up until the liquid is decreased to about 1/2 cup, about 12 minutes.
6. Stir in the cream and simmer up until the sauce is thickened, 6 to 8 minutes.
7. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper.
8. Reserve and keep warm.
9. Sprinkle the steaks equally with salt and pepper.
10. In a big frying pan, heat the oil over medium-high heat.
11. Bring in the steaks, in batches if required, and cook for 4 to 5 minutes per side or up until desired degree of doneness.
12. Eliminate from the frying pan and let represent 10 minutes.
13. Serve the steaks with the mushroom sauce.
14. If desired, garnish with thyme leaves.
For the steaks, let stand at space temperature level for 30 minutes prior to cooking. And do not be lured to cut into them immediately after they're prepared. Let them represent 10 minutes prior to serving.
Ingredients
• Six 1-inch-thick rib eye steaks• Four 4-ounce bundles premium mix mushrooms, sliced
• 1 cup beef broth
• 2 tablespoons butter
• 1/2 teaspoon dried thyme
• Salt and fresh ground black pepper
• 4 cloves garlic, minced
• 1 shallot, minced
• 1/2 cup heavy light whipping cream
• 2 tablespoons olive oil
• Fresh thyme leaves, for garnish, optional
Directions
1. In a big frying pan, melt the butter over medium heat.2. Bring in the mushrooms, garlic and shallots.
3. Cook, stirring often, up until the mushrooms are tender, about 10 minutes.
4. Bring and bring in the broth to a boil.
5. Minimize the heat and simmer up until the liquid is decreased to about 1/2 cup, about 12 minutes.
6. Stir in the cream and simmer up until the sauce is thickened, 6 to 8 minutes.
7. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper.
8. Reserve and keep warm.
9. Sprinkle the steaks equally with salt and pepper.
10. In a big frying pan, heat the oil over medium-high heat.
11. Bring in the steaks, in batches if required, and cook for 4 to 5 minutes per side or up until desired degree of doneness.
12. Eliminate from the frying pan and let represent 10 minutes.
13. Serve the steaks with the mushroom sauce.
14. If desired, garnish with thyme leaves.
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