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Drunken Cow Fillets

My H-E-B Health and Wellness

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

1.5 hours

Cook Time:

12 minutes

Ingredients

4  (4 oz.)  ribeye steaks

2  Tbsp.  italian seasoning

2  Tbsp.  Montreal Steak Seasoning

4   c.  merlot

2  Tbsp.  olive oil

2  Tbsp.  garlic, minced

1   pkg. (8 oz.)  mushrooms, sliced

6   oz.  cherry tomatoes, halved

Instructions


Trim fat off steaks and season both sides with Italian seasoning and Montreal steak seasoning. Place in a medium size baking dish, spacing the steaks apart evenly.

Whisk together merlot, olive oil and minced garlic. Pour over steaks so they are almost completely submerged. Add a little water if necessary. Cover and marinate 20 minutes to 1 hour in the refrigerator.

Remove steaks from marinade (reserve 1/4 cup marinade) and place on a plate.

Place a small amount of oil in a large skillet over Medium-High heat. Sear steaks 4 minutes per side, adjusting heat so as not to burn the steaks. Remove to a clean plate and cover with foil to keep warm.

Add mushrooms and tomatoes to the same pan and saut? 3 to 4 minutes. Add reserved marinade and bring to a simmer. Pour over steaks and serve.
Nutritional Information
Serving size: 4 oz., Calories: 150, Total Fat: 7g, Saturated Fat: 2g, Sodium: 280mg, Carbohydrates: 4g, Dietary Fiber: 0g, Protein: 8g
Source:
My H-E-B Health and Wellness

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