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Ingredients
- 4 rib-eye steaks about 1 1/2 inches thick, and seasoned with salt and pepper (or any cut you prefer)
- 2 tablespoon butter divided
- 2 tablespoon olive oil divided
- 2 tablespoons shallots finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 10 ounces baby bella mushrooms
- 1/2 cup brandy
- 1 cup beef stock
- 3/4 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- salt and pepper to taste
Ingredients
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Instructions
- In a large skillet, heat one tablespoon of butter and one tablespoon of olive oil over medium heat. Once hot, add the seasoned rib-eyes to the skillet. Sear for 3-4 minutes on each side for medium rare, depending on the thickness of the steaks.
- Remove the steaks from the heat, place on a platter, and tent with tin foil.
- Add the remaining tablespoons of butter and olive oil to the skillet. Add the shallot, cooking until it begins to brown, about 4-5 minutes.
- Add the garlic and rosemary to the skillet, cooking an additional 1-2 minutes. Add the mushrooms, and cook until tender, about 6-8 minutes.
- Deglaze the skillet with the brandy, letting simmer for 20-30 seconds, scraping up any brown bits with a spatula.
- Add the beef stock and heavy cream to the skillet. Let simmer for 2-3 minutes. Season to taste with salt and pepper.
- In a small bowl, whisk together the cornstarch and water.
- While the sauce is simmering, slowly whisk in the cornstarch mixture to achieve your desired thickness.
- Enjoy!
Recipe Notes
Our wine choice: the Black Stallion 2011 Cabernet Sauvignon. This full-bodied red is rich, with layers of flavor, and is the perfect accompaniment for this dish. Cheers!
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