Ribeye with Mushrooms and Westerly Red Wine Reduction
- Olive oil spray
- 3 tbsps butter, in two parts
- 6 ozs button mushrooms
- 3 tbsps minced shallot (about 1 shallot)
- 2 ribeye steaks
- 1/4 cup Westerly Red
- 2 cups beef stock
- 1 tsp Herbes de Provence
- 1 tbsp tomato paste
- 1 tbsp finely minced fresh parsley
Heat a sauté pan over medium high heat. Spray with olive oil, then add 2 tablespoons of butter. Sauté the mushrooms, shallots and Herbes de Provence until lightly browned. Season with a couple grinds of fresh pepper, remove from pan and reserve.
Trim the steaks, then pat with paper towels to dry the surface. Head the pan again, add 1 tablespoon of butter and sear the steaks on all sides until well browned. The center will still be red. Remove from pan and put on the mushrooms, to reserve.
Add the wine to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan to incorporate into the sauce. Stir in the beef stock and boil until reduced to 1/3 the volume. Whisk in the tomato paste and turn down to simmer until the sauce is thickened, about 3 minutes. Add the mushroom, beef and any juices into the pan. Simmer for another two minutes to bring everything to temperature. Sprinkle with parsley.
—recipe and photo courtesy Tama Takahashi