Ribeye Steaks & Sun Dried Tomato Mushroom Sauce Ribeye Steaks & Sun Dried Tomato Mushroom Sauce2 Nolan Ryan’s All-Natural ribeye steaks
(bone-in ribeye is shown, but boneless will also work well)
½ teaspoon coarse grind black pepper
2 teaspoons chopped fresh thyme (optional)Sauce
1 tablespoon butter
4 ounces mixed wild mushrooms, sliced
1 teaspoon minced garlic
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1/3 cup dry red wine
1 tablespoon cornstarch
1 tablespoon sun dried tomato spread
¼ teaspoon pepper
Salt Directions:Step 1
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.Step 2
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. Step 3
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 to medium 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.
This recipe courtesy of National Cattlemen’s Beef Association.
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