Ground shipping included on all purchases of 3+ bottles!

Somerston Estate Priest Ranch
Cart 0 items: $0.00

Seared Ribeye with Dijon Mushroom Sauce

Seared Ribeye with Dijon Mushroom Sauce
Recipe Date:
May 25, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 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.

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 tablespoons 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 until butter starts to bubble, but not too long or the butter will begin 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 sear all sides of the steak and place 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 the mushroom sauce. Pour sauce over steaks, garnish with parsley, and enjoy!

!doctype HTML> Home of the best cakes - Recipe XYZ

Recipe XYZ Subheading

Recipe author: Mary Stone

Date published: March 10, 2018

This coffee cake is awesome and perfect for parties.


  • 2 cups of flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 2 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon group cinnamon
  • Directions

    Yield: 10 servings

    Prep time: 20 minutes

    Cook time: 30 minutes

    Total time: 50 minutes

  • Preheat the oven to 350 degrees F. Grease and flour a 9x9 inch pan.
  • Make the streusal topping. In a medum bowl, combine flour, sugar, and cinnamon. Mix in butter until the entire mixture is crumbly.
  • In a large bowl, combine flour, sugar, baking powder, and salt. Mix in the butter. Mix in the milk, egg, and vanilla. Spread into the prepared pan.
  • Sprinkle the streudal mixture on top of the cake.
  • Bake for 30 to 35 minutes, or until firm. Allow to cool.

Nutrition facts

Per slice: 270 calories; 12 g fat; 37 carbohydrates; 2 g protein; 45 mg cholesterol; 195 mg sodium.

Party coffee cake

2018-05-01 **** Mary This coffee cake is delicious!

2018-05-04 ***** Susan The cake instructions are superbly crafted and accurately designed.

2018-02-01 *** Mark The cake also includes paprika, which makes me nervous.

2018-02-01 *** Vanessa I think the candle on top looks very cool, but only if you have the time to bother with it.

2018-02-01 *** Simone I like that they added sprinkles to the top.

2018-02-21 **** Maurice The coffee cake was easy to make, and tasted great.

(Expand all reviews)

Leave your review here!

Try out our summer cake recipe!