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
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.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!