4 - 6 servings
1 1/2 to 2 lb. H-E-B Prime Beef Tenderloin or Ribeye Steaks, cut 3/4 or 1-inch thick
* sea salt and coarse-ground black pepper
2 Tbsp. H-E-B Pure Olive Oil
4 Tbsp. butter, divided use
1 bag (8 to 10 oz.) Baby Bella Mushrooms
2 small shallots, finely chopped
1/2 c. each: dry red wine and beef broth (or broth only, if preferred)
Season steaks with salt and pepper. Heat 2 Tbsp. oil with 1 Tbsp. butter in a large skillet over medium-high heat until very hot but not smoking. Add steaks, but don't crowd skillet; cook in 2 batches if necessary. Cook steaks 3 or 4 minutes per side for meduim-rare doneness. Transfer steaks to a plate and tent with foil.
Add mushrooms and shallots to same skillet; cook 5 to 7 minutes or until mushrooms are tender. Add wine and broth. bring to a boil; reduce heat to medium and simmer sauce, uncovered, 10 minutes or until sauce reaches desired consistency. Add remaining 3 Tbsp. butter and stir to melt. Serve sauce over steaks.
No Nutritional Information Available
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