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Ribeye Steaks with Tomato Cream Sauce

Cooking Connection

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

5 minutes

Cook Time:

20 minutes

Makes:

4 servings

Ingredients

1 1/2  pounds  boneless beef ribeye steaks, cut 3/4 or 1-inch thick

*  salt and coarse ground black pepper

2  tablespoons  H-E-B Butter, divided

1  large shallot, finely chopped

1  Tbsp.  tomato paste

1  cup  Hill Country Fare Beef Broth

3/4  cup  dry white wine

1/2  cup  H-E-B Whipping Cream

2  tablespoons  chopped fresh parsley, optional

Instructions


Season steaks with salt and pepper and set aside.

Melt 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.

Meanwhile, 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.

Remove 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.

Cut 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
Source:
Cooking Connection

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