Pan Fried Ribeye With A Portobello Shallot Cream Sauce Recipe Video

tender rib eyes simmered in a rich wonderful cream sauce
a href="http://myspacetv.com/index.cfm?fuseaction=vids.individual&videoid=18368318">Smokin' Chefs - Pan fried ribeye

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Summary

Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelVery Easy
Health IndexJust EnjoyServings3
CuisineCourse
TasteFeel
MethodMain Ingredient
Interest Group

Ingredients

 Ribeye3 (about 1 inch thick)
 Shallot1
 Onion1
 Portobello mushrooms6 Large
 Sticks of butter1
 Milk2 Cup (32 tbs)
 Garlic8 Clove (40 gm)
 Canola oil6 Tablespoon
 File2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 1263 Calories from Fat 794

% Daily Value*

Total Fat 90 g138.5%

Saturated Fat 24.3 g121.3%

Trans Fat 0.1 g

Cholesterol 168.1 mg

Sodium 886.7 mg36.9%

Total Carbohydrates 34 g11.5%

Dietary Fiber 5.8 g23.3%

Sugars 15.7 g

Protein 81 g161.3%

Vitamin A 32% Vitamin C 13.7%

Calcium 24.4% Iron 30.1%

*Based on a 2000 Calorie diet

Directions

Needed:

3- rib eyes about 3/4 to 1" thick

1-Shallot

1-onion

6- large portabella mushrooms sliced and cut in half

1-stick butter

2- cups milk

6-8 Cloves garlic chopped

4-6 Tbsp canola oil

RC's Rub (use as much as you need to coat each side of the steak) Rub Recipe is posted in my blogs

2-Tbsp File (optional)

Salt and pepper to taste



Melt the butter until it starts sizzling, add the mushrooms and onions and saute for about 10 minutes at med low, add the garlic and the shallots and cook another 5 minutes.transfer contents into a bowl and set aside.

Add the rub to the steaks coating each side, add the oil to the skillet and cook steaks to desired doneness.

Remove the steaks and deglaze the skillet by adding enough water to cover the bottom of the skillet, bring to a simmer and remove seasonings on the bottom of the pan by constantly running your spatula across the bottom of the skillet until clean.

Add the steaks back to the skillet and heat for 5 minutes at med high, turn over and heat another 5 minutes, remove the steaks and return the veggies to the skillet along with 2 cups of milk and( file powder) (Optional) cook until simmering.

add the steaks back to the skillet with the veggies and heat 5 to 10 minutes further at med high,. remove the steaks and ladle a generous helping of sauce over the steaks.

Enjoy

Comments

rcsbriskethouse profile page

rcsbriskethouse says :

by all means nikko go for it it's a wonderful dish and it's easy to make RC's Brisket house and catering RC's Keepin it real
Posted on: 7 February 2008 - 9:20am
CookingMyWay profile page

CookingMyWay says :

This looks amazing! I'm going to be giving this one a try this weekend! :) Nikko
Posted on: 19 November 2007 - 12:35pm
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