Ribeye Steaks & Sun-Dried Tomato Mushroom Sauce
35 Min | 4 Servings | 316 Cal
- 2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 8 ounces each)
- 1 tablespoon butter
- 4 ounces mixed wild mushrooms, sliced
- 1 teaspoon minced garlic
- 1 can (14 to 14-1/2 ounces) beef broth
- 1/3 cup dry red wine
- 1 tablespoon cornstarch
- 1 tablespoon sun-dried tomato spread
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons chopped fresh thyme (optional)
- 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; set aside.
- Combine broth, wine and cornstarch; 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 1/2 teaspoon pepper evenly onto beef Ribeye 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; keep warm. Add mushroom sauce to skillet; 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; sprinkle with thyme, if desired.One beef Top Sirloin Steak, cut 1 inch thick (about 1-1/4 pounds) may be substituted for Ribeye Steaks. Prepare steak as in recipe above. Place steak in skillet; cook 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Carve steak into slices.