Rib Eye Steaks With Mixed Mushroom Saute

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	January 199	1	Servings

INGREDIENTS

2		Rib eye steaks, about 1 1/2
		inches
		thick 16-ounce
		Coarsely cracked black
		peppercorns
		Dried rosemary
3 1/2	T	Olive oil
2		Garlic cloves, minced
3/4	t	Dried rosemary
5	oz	Fresh whole oyster
		mushrooms trimmed
5	oz	Fresh whole shiitake
		mushrooms stems trimmed
2 1/2	T	Balsamic vinegar or red wine
		vinegar
1/4	c	Canned beef broth

INSTRUCTIONS

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.  Serves 2.  Bon Appetit
January 1994  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 979 Calories From Fat: 442 Total Fat: 50.2g Cholesterol: 0mg Sodium: 4129.9mg Potassium: 3050.7mg Carbohydrates: 132.9g Fiber: 19.8g Sugar: 7.6g Protein: 23.6g