Shelly's Recipe

RIB EYE WITH MUSHROOM SAUCE

Category: Beef

1/3 cup chicken stock or water
6 oz mushrooms, quartered
4 rib eye steaks, about 1/4 lb each
2 shallots, chopped
3/4 cup dry red wine or chicken stock
1/4 cup parsley, chopped

Combine stock and mushrooms in a skillet over medium high heat. Sauté for 5 minutes, stirring frequently, or until softened and liquid is evaporated. Transfer mushrooms to a bowl and keep warm. Wipe skillet clean, spray with cooking spray and place over high heat. Season steaks with salt and pepper. Sear 1 minute per side. Reduce heat to medium and sauté 1 1/2 - 2 minutes per side for medium done. Transfer to a platter and keep warm.

Discard all but 1 tbsp drippings from skillet. Sauté shallots for 2 minutes or until softened. Add wine to skillet, stirring to deglaze. Boil 3 minutes or until the liquid is thick and syrupy. Stir in parsley and mushrooms. Cook until heated throughout. Season with pepper to taste. Serve sauce over steaks.