Ribeye Steaks with Tomato Cream Sauce
1 1/2 pounds boneless beef ribeye steaks, cut 3/4 or 1-inch thick
* salt and coarse ground black pepper
2 tablespoons H-E-B Butter, divided
1 large shallot, finely chopped
1 Tbsp. tomato paste
1 cup Hill Country Fare Beef Broth
3/4 cup dry white wine
1/2 cup H-E-B Whipping Cream
2 tablespoons chopped fresh parsley, optional
Season steaks with salt and pepper and set aside.
Melt 1 tablespoon butter in a heavy, medium-sized skillet over medium-high heat. Sautèacut
e; shallot 2 minutes. Stir in tomato paste, beef broth and wine. Boil 10 minutes, or until
reduced to about 3/4 cup.
Meanwhile, heat a heavy, large skillet over medium to medium-high heat; melt remaining tab
lespoon of butter in skillet and cook steaks 4 to 6 minutes per side for medium-rare to me
Remove steaks from skillet and tent with foil to keep warm; leave steak juices in skillet
and stir in cream and broth mixture. Scrape up and stir in any browned bits left in bottom
of skillet; boil 4 to 5 minutes or until sauce coats spoon.
Cut steaks into 4 portions and transfer to plates. Pour sauce over steaks, sprinkle with p
arsley, if desired, and serve immediately.
No Nutritional Information Available