1 1/2 to 2 pounds boneless beef ribeye steaks, cut 1-inch thick
1 teaspoon coarse ground black pepper
1 teaspoon salt
* Madeira Mushroom Sauce:
8 ounces sliced cremini or shiitake mushrooms
2 small shallots, finely chopped
1 tablespoon butter
1/2 cup beef broth
2 tablespoons Madeira wine
* salt and pepper to taste
Combine rub ingredients in a small bowl. Sprinkle rub evenly over both sides of steaks; press to adhere and set aside.
Slice 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.
Heat 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.
Calories: 424, Total Fat: 22g, Cholesterol: 142mg, Sodium: 840mg, Carbohydrates: 4g, Protein: 49g
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