Ribeye Steaks with Tangy Mushroom Sauce

1. 1

   STEAKS: In a skillet, heat olive oil and add 2 tablespoons butter.

2. 2

   Cook filets over medium-high heat for 4-7 minutes per side, depending on thickness and desired degree of doneness.

3. 3

   Place meat on a warm platter; keep warm.

4. 4

   SAUCE: Pour pan drippings from skillet and add 3 tablespoons butter.

5. 5

   Saute mushrooms and shallots for 3 minutes over medium heat; add beef broth.

6. 6

   Increase heat and cook to reduce pan juices to 3-4 tablespoons.

7. 7

   Scrape bottom of pan well and add red wine (or vinegar) to deglaze, stirring in the Worcestershire sauce too.

8. 8

   Cook for one minute.

9. 9

   Add remaining butter and cook for 2-3 minutes.

10. 10

    Season to taste with salt and cracked pepper.

11. 11

    Spoon over steaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.