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Nutrition Facts
Serving Size 187 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 7 g 35%
Trans Fat 0.5 g
Cholesterol 85 mg 28%
Sodium 1120 mg 47%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 29 g
Vitamin A 8% Iron 20%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Drunken Cow Fillets

Prep Time
1 h 15 m
Cook Time
12 minutes
Total Time
1 h 27 m
4  People


Recipe makes 4 Servings

16 Oz rib-eye steak, cut into 4 ounce portions
2 Tbsp Italian seasoning
2 Tbsp steak seasoning
1 cup(s) Merlot
2 Tbsp olive oil
2 Tbsp garlic, minced
8 Oz mushrooms
6 Oz cherry tomatoes
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Trim fat off steaks and season both sides with Italian seasoning and steak seasoning. Place steaks in a medium size baking dish without them touching.
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 marinated 20 to 60 minutes in refrigerator.
Remove steaks from marinade and place on a plate. Reserve 1/4 cup marinade.
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. Transfer to a clean plate and cover with foil to keep warm.
Add mushrooms and tomatoes to the same pan and sauté 3 to 4 minutes. Add reserved marinade and bring to a simmer. Pour over steaks and serve.



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