1 1/2poundsboneless beef ribeye steaks, cut 3/4 or 1-inch thick,
*salt and coarse ground black pepper,
2tablespoonsH-E-B Butter, divided,
1large shallot, finely chopped,
1cupHill Country Fare Beef Broth,
3/4cupdry white wine,
1/2cupH-E-B Whipping Cream,
2tablespoonschopped fresh parsley, optional,
1Season steaks with salt and pepper and set aside.
2Melt 1 tablespoon butter in a heavy, medium-sized skillet over medium-high heat. Sautèacute; shallot 2 minutes. Stir in tomato paste, beef broth and wine. Boil 10 minutes, or until reduced to about 3/4 cup.
3Meanwhile, heat a heavy, large skillet over medium to medium-high heat; melt remaining tablespoon of butter in skillet and cook steaks 4 to 6 minutes per side for medium-rare to medium doneness.
4Remove 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.
5Cut steaks into 4 portions and transfer to plates. Pour sauce over steaks, sprinkle with parsley, if desired, and serve immediately.
No Nutritional Information Available