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Rib Eye Steaks With Mixed Mushroom Saute Recipe
|Rib eye steaks||32 Ounce|
|Cracked black peppercorns||To Taste|
|Dried rosemary||1 Tablespoon|
|Olive oil||3 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried rosemary||3⁄4 Teaspoon|
|Oyster mushrooms||5 Ounce, trimmed|
|Shiitake mushrooms||5 Ounce, stems trimmed|
|Balsamic wine vinegar/Red wine vinegar||2 1⁄2 Tablespoon|
|Canned beef broth||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2082 Calories from Fat 1058
% Daily Value*
Total Fat 120 g185.4%
Saturated Fat 32.8 g164.1%
Trans Fat 0 g
Cholesterol 320 mg
Sodium 2404.3 mg100.2%
Total Carbohydrates 52 g17.3%
Dietary Fiber 14.7 g58.9%
Sugars 12.4 g
Protein 185 g370.9%
Vitamin A 13.2% Vitamin C 25.4%
Calcium 28.5% Iron 95.1%
*Based on a 2000 Calorie diet
Press peppercorns and rosemary onto both sides.
Heat 2 tablespoons olive oil in heavy medium skillet over medium high heat.
Add garlic and 3/4 teaspoon rosemary and saute 30 seconds.
Add all mushrooms and saute until beginning to soften, about 2 minutes.
Add 1/2 tablespoon vinegar and stir to coat.
Season mushrooms to taste with salt and pepper.
Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat.
Sprinkle steaks with salt.
Add to skillet and cook 2 minutes per side to brown.
Reduce heat to medium high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare.
Transfer to plates.
Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute.
Pour over steaks.
Top with mushrooms and serve.