260. Cabernet Steak Diane!
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A super tender and juicy ribeye steak perfectly seasoned and seared with a cabernet mushroom and onion gravy.
Ingredients
- Ribeye Steak
- Sea Salt
- McCormick Grounded Black Peppercorns
- Pompeian Robust Extra Virgin Olive Oil
- Butter
- Sliced Button Mushrooms
- Sliced White Onion
- Kitchen Basics Beef Stock
- Gluten Free Flour
- Cabernet Wine
Directions
- Heat a pan on medium high heat and add some oil and butter. Season your steak with sea salt, and fresh ground pepper. Cook your steak on both sides for about 6 minutes while basting for a nice medium temperature. Take out and set aside.
- Pour in a little Cabernet wine to deglaze the pan. Stir for about 3 minutes to pick up all those beautiful brown bits from your steak and to evaporate most of the alcohol. Mix in lots of butter. Add your mushrooms and onions. Cook for about 5 minutes occasionally turning.
- Add lots more butter and a little flour, whisk well for about 3 minutes to create a mushroom and onion roux. Pour in some beef stock, season with salt and pepper, and continue to whisk until your mushroom and onion gravy has reached a nice consistency.
- Plate your steak, pour on your mushroom and onion gravy, serve with your choice of sides and enjoy! #recipesbyvance
Recipe by Vance Harris
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