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Ribeye Steaks with Madeira Mushroom Sauce
Prep Time:
20 minutes
Cook Time:
18 minutes
4-6 servings

1 1/2 to 2 pounds boneless beef ribeye steaks, cut 1-inch thick

1 teaspoon coarse ground black pepper

1 teaspoon salt

* Madeira Mushroom Sauce:

8 ounces sliced cremini or shiitake mushrooms

2 small shallots, finely chopped

1 tablespoon butter

1/2 cup beef broth

2 tablespoons Madeira wine

* salt and pepper to taste


Combine rub ingredients in a small bowl. Sprinkle rub evenly over both
sides of steaks; press to adhere and set aside.
Slice mushrooms. Chop shallots finely. Heat butter in a medium skillet
or saucepan over medium-high heat. Saute; shallots 1 minute; add mush
rooms and saute; 3 minutes longer. Add broth and wine; bring to a boil
and reduce heat to low. Simmer 6 to 8 minutes; remove from heat and c
over to keep warm.
Heat a large, non-stick skillet over medium heat; brush skillet with o
il or use a non-stick spray. Cook steaks 5 to 10 minutes per side or u
ntil they reach an internal temperature of 140 degrees for medium-rare
or 150 degrees for medium doneness. Cut steaks into 4 or 6 portions,
top with mushroom sauce and serve immediately.

Nutritional Information

Calories: 424, Total Fat: 22g, Cholesterol: 142mg, Sodium: 840mg, Carb
ohydrates: 4g, Protein: 49g


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