Shelly's Recipe

Rib Eye Steaks with Mushroom Diane Sauce

Category: Steaks - Beef

2 servings

2 -1 inch thick rib eye steaks, trimmed
freshly grind black peppercorns
1/2 stick (1/4 cup) unsalted butter, divided
1 tablespoon extra-light olive oil

Mushroom Diane Sauce:
1 - 10.5 oz can condensed beef broth
1/2 cup medium-dry Sherry
3 tablespoons low-sodium Teriyaki sauce
1 teaspoon low-sodium Worcestershire
2 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
8 ounce mushrooms, sliced
1 tablespoon super nonpareille capers, drained
3 Campari tomatoes, seeded and diced
2 tablespoons finely chopped fresh parsley, if desired

Season the steaks on both sides with ground black peppercorns. Allow to rest at room temperature for about an hour.

In a medium saucepan over medium high heat, add beef broth and simmer until reduced to about 1/4 cup.

Meanwhile, in a heavy wide skillet, add the olive oil and half of the butter over medium high heat. When oil simmers, add steaks cooking 3 minutes per side. Remove to a warm platter, tent with foil and place in a warm area near stove-top. Add remaining butter to skillet and when melted, add garlic and red pepper flakes cooking until garlic is fragrant, about 1 minute. Add mushrooms, the reduced beef broth and the teriyaki sauce. Cook over moderate heat, stirring occasionally, until mushrooms are tender. Using a slotted spoon, transfer mushrooms to a bowl and set aside.

Increase heat for the skillet and boil mixture until liquid is reduced to a thick glaze. Return steaks to pan along with any juices and cook for about 5 minutes or until internal temperature is 135 degrees F. Add mushrooms, the capers and tomatoes to skillet and stir to combine into the sauce. Stir in parsley if desired.

Plate steaks and divide sauce among the two rib-eyes heaping it on top of each steak.

Note: If cooking for 4, skip the reduction of the beef broth but whisk in a teaspoon of cornstarch before adding it into the final cooking stage. Double the mushrooms.