9224 Route 414
Lodi, NY 14860-9641
| Serves 4 INGREDIENTS Four one-inch thick ribeye steaks, about 3/4 pound each, at room temperature Juice of 1/2 of a lime Salt and pepper to taste 2 tbsp. unsalted butter 2 tbsp. olive oil two large shallots, minced Eight medium mushrooms, sliced 1 c. dry red wine 1/2 c. beef stock two teaspoons thyme 2 tbsp. tomato paste |
DIRECTIONS Ten minutes before cooking steaks, sprinkle them with lime juice and salt and pepper. Heat a heavy skillet, preferably nonstick, over medium high heat for 5 minutes. Add butter and cook until foam subsides. Cook the steaks for two minutes on each side. Turn back to the first side for another two minutes, then turn for another two minutes on the other side. In another minute or so they should be just under medium rare. Turn heat to medium, remove steaks to a platter and cover loosely with foil while making sauce. Pour fat from pan. Add oil and shallots and cook for about a minute. Add mushrooms and cook for 4 5 minutes until mushrooms are browned. Add wine and bring to a boil, stirring to remove the brown bits from the bottom of the pan. Boil until the sauce becomes syrupy, then add beef stock and thyme. Reduce heat and cook for several minutes until sauce thickens. Add tomato paste and any juices from the steaks, and simmer for 1 minute. Taste for seasoning. Spoon sauce onto each steak as you serve it. Serve with Idaho or russet potato chunks tossed with olive oil and roasted for a half hour in a 400 degree oven, a simple salad, and Lamoreaux Landing Wine Cellars 2000 Merlot. . |