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)
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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