GAUCHO RANCH

peter head shot 02RIB EYE STEAK WITH MUSHROOMS AND RED WINE SAUCE

by Chef Peter Hoffman

 

Ingredients

2 tsp black peppercorns
Coarse salt
Splash of cooking oil
1 shallot
1/2 lb mushrooms
1/2 cup red wine
1 tbsp flat parsley, plus garnish
1 tsp fresh thyme
2 tbsp butter
2 La Cense Ribeye Steaks

Instructions

Open Gaucho Ranch Ribeye vacuum sealed pack. Sprinkle with crushed black peppercorns and salt. Mince shallots, cut mushrooms into 1/4" slices, chop parsley and thyme. Make a heavy-duty pan very hot. Pour in a splash of oil and add steaks. Sear for 6-7 minutes on each side for a medium-rare steak. Remove and deglaze the pan with red wine. Scrape the meat bits off the pan and cook wine down to 2 tbsp. Pour out and put aside. Using the same pan, add 1 tbsp butter and sauté shallots on medium heat until translucent. Add mushrooms. After they have given up a bit of moisture, add the herbs. If the mushrooms haven't given up much liquid, you can add 1/4 cup of water. Cook for a few minutes. Pour on a plate and lay slices of steak on top. Sprinkle coarsely chopped parsley for garnish.

 

 

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Gaucho Ranch

7251 NE 2nd Ave, Suite 113, Miami, Florida 33138

Store: T. 305.751.0775 | F. 917.677.8556

Business Hours

Mon-Fri: ............................ 10am to 6pm

Sat: ....................................10am to 2pm

Sun: .................................. Closed

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