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Nutrition Facts
Serving Size 308 g
(Approx. 4 Servings)
Amount Per Serving
Calories 560 Calories From Fat 310
% Daily Value*
Total Fat 35 g 54%
Saturated Fat 18 g 90%
Trans Fat 1.0 g
Cholesterol 190 mg 63%
Sodium 1110 mg 46%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 48 g
Vitamin A 15% Iron 25%
Vitamin C 6% Calcium 6%
*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.
Ribeye Steaks with Tomato Cream Sauce
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1 1/2 Lb H-E-B Boneless Prime Beef Ribeye Steaks, cut 3/4 or 1 inch thick
1 1/2 Tsp H-E-B Iodized Salt
1 Tbsp Morton & Bassett Coarse Ground Pepper
2 Tbsp unsalted butter, divided
1 large shallots, finely chopped
1 Tbsp H-E-B Tomato Paste
1 cup(s) H-E-B Reduced Sodium Beef Broth
3/4 cup(s) lindemans chardonnay
1/2 cup(s) H-E-B Heavy Whipping Cream
2 Tbsp Italian parsley, chopped
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Season steaks with salt and pepper and set aside.
Melt 1 tablespoon butter in a heavy, medium-sized skillet over medium-high heat.
Sauté 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 4-6 minutes per side for medium-rare to medium.
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 4-5 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.



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