Ribeye Steaks & Sun-dried Tomato Mushroom Sauce
• 2 ea Copper Creek Boneless Beef Ribeye or Strip Steaks cut 1 inch thick
• 1/2 tsp Coarse grind black pepper|2 tsp Chopped fresh thyme optional
• 1 Tbsp Butter
• 4 oz Mushrooms, sliced from local Bulich Mushroom Farm
• 1 tsp minced Garlic
• 1 can Ready-to-serve beef broth 14 to 14-1/2 ounces
• 1/3 cup Dry red wine
• 1 Tbsp Cornstarch
• 1 Tbsp Sun-dried tomato spread
• 1/4 tsp Pepper
• Salt
Directions
- For sauce, heat butter in saucepan over medium heat until melted. Add mushrooms and garlic. Cook and stir 2 to 3 minutes or until mushrooms begin to soften. Remove mushroom mixture from pan and set aside.
- Combine broth, wine and cornstarch, then add to same pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Reduce heat and simmer about 10 minutes or until mixture is reduced to 1-1/2 cups. Stir in mushroom mixture, sun dried tomato spread, pepper and salt, as desired.
- Meanwhile press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet. Cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter and keep warm. Add mushroom sauce to skillet and then increase heat to medium-high. Cook and stir, 1 to 2 minutes or until browned bits attached to skillet are dissolved. Spoon sauce over steaks and sprinkle with thyme, if desired.
- (Courtesy of the National Beef Council)
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