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Ribeye Steaks with Tomato Cream Sauce
Prep Time:
5 minutes
Cook Time:
20 minutes
4 servings

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
dium doneness.
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.

Nutritional Information

No Nutritional Information Available


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