| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Ribeye steaks |
| 2 |
|
Shallots; diced, (up to 3) |
| 1 |
c |
Red wine |
|
|
Salt & pepper to taste |
| 1/2 |
c |
Mushromms; sliced |
| 1/2 |
lb |
Butter Tbls vegetable oil |
INSTRUCTIONS
ARIZONA NEWSLINK ONLINE WEBSITE: http://www.aznewslink.com
The Recipes File Newsletter is produced by Arizona Newslink Online,
newsdesk@aznewslink.com
Melt 4 Tbls. of butter and 1 Tbls. of vegetable oil in heavy skillet on low
heat. Salt and pepper steaks to taste. Raise heat to medium-high. Place
steaks in covered skillet, 5 to 8 mins. each side [depending on your
preference for rare to medium, hubby says well done is burnt, I don't eat
much meat].When steaks are done, put on a platter and keep warm in the
oven.
Wine sauce: reduce heat to medium-low, adding 2 to 3 Tbls. of butter in the
same skillet, add diced shallots and sliced mushrooms. Sautee' for about 5
mins. or untill tender. Deglaze skillet with 1 cup wine. Let reduce. Wisk
in remaining butter untill sauce thickens slightly, pour over steaks.
Best served piping hot, so have all ingredients ready before starting to
cook the steaks. Also the use of prongs to handle meat are preferable.
Piercing the meat may release the juices.
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 16, 1998
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