Ribeye steak in red wine sauce
Ingredients for the Steak and Sauce
2 Shallots minced
Ingredients for the Stuffed mushroom
2 1/2 Portobello Mushrooms
4 Chopped black olives
1 Clove Garlic
Start by making the stuffed mushrooms as these take the longest to cook! Cut the stalk out of two of the mushrooms and chop the stalks with the ½ mushroom into small pieces.
Add some olive oil to a pan and cook the chopped mushroom, when cooked transfer to a bowl and add chopped olives, herbs, breadcrumbs, Parmigiano-reggiano and paprika.
Transfer the mixture into the uncooked mushrooms and grate some Parmigiano-reggiano over the top. Bake in an oven heated to 180°C until browned.
Melt some of the butter into a frying pan, pat the steaks dry and add to the butter, cook for 1 ½ – 2 minutes each side for rare. Transfer to hot serving plates to rest.
Pour off most of the fat from the pan and add the shallots and cook for 1 minute.
Add the wine and bring to a simmer until the wine is reduced and syrupy.
Remove the sauce from the heat and stir in 1 tablespoon butter.
Spoon sauce over the steaks and serve.
I served this dish with a grilled tomato, carrots, broccoli, Asparagus and cauliflower. Served with a bottle of Red!