Ribeye Steaks with Tomato Cream Sauce

Prep Time:
5 minutes
Cook Time:
20 minutes
4 servings

Cooking Connection


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,

1Tbsp.tomato paste,

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.

Nutritional Information

No Nutritional Information Available

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