Ribeye Steaks with Madeira Mushroom Sauce

Prep Time:
20 minutes
Cook Time:
18 minutes
4-6 servings

Cooking Connection


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

1teaspooncoarse ground black pepper,


*Madeira Mushroom Sauce:,

8ouncessliced cremini or shiitake mushrooms,

2small shallots, finely chopped,


1/2cupbeef broth,

2tablespoonsMadeira wine,

*salt and pepper to taste,


1Combine rub ingredients in a small bowl. Sprinkle rub evenly over both sides of steaks; press to adhere and set aside.

2Slice mushrooms. Chop shallots finely. Heat butter in a medium skillet or saucepan over medium-high heat. Saute; shallots 1 minute; add mushrooms 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 cover to keep warm.

3Heat a large, non-stick skillet over medium heat; brush skillet with oil or use a non-stick spray. Cook steaks 5 to 10 minutes per side or until 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, Carbohydrates: 4g, Protein: 49g

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