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Ribeye Steaks with Tangy Mushroom Sauce
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Description
Ribeyes or filet mignon steaks work really well with this sauce. I swear – I could drink this sauce with a straw!
Ingredients
- 2 whole 6 To 8 Oz Ribeye Or Filet Mignon Steaks
- 3 teaspoons Olive Oil
- 6 Tablespoons Butter
- 1 cup Fresh Mushrooms, Sliced
- 3 whole Shallots, Peeled And Sliced Thinly
- ½ cups Beef Broth
- ⅔ Tablespoons Red Wine Vinegar Or 1/4 Cup Red Wine
- 2 Tablespoons Worcestershire Sauce
Preparation
STEAKS: In a skillet, heat olive oil and add 2 tablespoons butter. Cook filets over medium-high heat for 4-7 minutes per side, depending on thickness and desired degree of doneness. Place meat on a warm platter; keep warm.
SAUCE: Pour pan drippings from skillet and add 3 tablespoons butter. Saute mushrooms and shallots for 3 minutes over medium heat; add beef broth.
Increase heat and cook to reduce pan juices to 3-4 tablespoons. Scrape bottom of pan well and add red wine (or vinegar) to deglaze, stirring in the Worcestershire sauce too. Cook for one minute.
Add remaining butter and cook for 2-3 minutes. Season to taste with salt and cracked pepper. Spoon over steaks.
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