Seared Ribeye with Dijon Mushroom Sauce
- 4 1 1/4 inch thick ribeye steaks
- 1 1/2 cups heavy cream
- 1 shallot, minced
- 1 tbsp whole grain Dijon mustard
- 1 1/2 cups dry red wine (preferably not your Priest Ranch wine)
- 1 cup beef broth
- 1 1/4 tsps freshly ground pepper
- 1 1/4 tsps kosher salt
- 4 ozs Crimini mushrooms, sliced
- 2 1/2 tbsps butter (substitute with olive oil)
- 2 2 cloves of garlic, minced
- 1 parsley to garnish
- 4 sheet of aluminum foil
Preheat oven to 500º F, making sure that the intended oven rack is only about 6 inches above the heating element. Pat meat dry with paper towel and set out at room temperature for 15-20 minutes. During this time, prep ingredients for the mushroom sauce.
Set sauté pan at medium plus heat, then add 1 tablespoon of butter, garlic, shallot, and mushrooms to pan. Sauté until mushrooms are tender (about 5-6 minutes). Add wine and broth, and bring to a boil until only about 2 tablespoon of liquid remains (10-12 minutes). Stir in cream and mustard, and keep warm over low heat until ready to serve.
Sprinkle salt and pepper onto both sides of meat. Put skillet on the stovetop at medium plus heat and add remainder of butter. When the skillet is hot enough and the butter is ready (wait till butter starts to bubble, but don’t wait too long or the butter will start to brown) add the steaks to the skillet. Sear each side for 30 seconds, and then flip and repeat (note: when flipping meat, do not use a fork. This can puncture the meat and will result in a dry steak). Be sure to also sear the ends of the steak. After the steaks have been seared, put the skillet into the oven.
For a medium-rare steak, cook each side for 2 minutes before flipping (rare steak for 1 minute, medium steak for 3 minutes, and well-done steak for 4 minutes). Remove skillet carefully from oven.
Place steaks on serving tray and cover loosely with aluminum foil for at least 5 minutes. If there is liquid remaining in the skillet, take two teaspoons and mix into mushroom sauce. Pour sauce over steaks, garnish with parsley, and enjoy!