Gourmet to go: Rib-Eye Steak

published by Asianpost on Fri, 05/30/2008 - 15:20

Seared Rib-Eye Steak with Fresh Sauteed Porcini Mushrooms and

a Rich, Cognac, Demi-glace sauce

Ingredients:

• 4x 8 oz rib-eye steaks

• 2 x 25 ml extra virgin olive oil

• sea salt

• fresh cracked pepper

• 50 ml cognac liqueur

• 25 ml butter

• 100 g fresh porcini mushrooms, sliced

• 300 ml demi-glace sauce

• 2 shallots, minced

• 50 ml red wine

Directions:

1. Preheat oven to 375°F

2. Prepare the sauce; heat olive oil in a sauce pan. Add shallots, season, and saute for 1-2 minutes. Add porcini mushrooms, season, and saute for 2 minutes. Add red wine and reduce for 3 minutes. Add demi-glace and simmer. Just before steaks are ready whisk in butter and cognac

3. Season both sides of the steaks. Heat a skillet, add olive oil, add steaks and sear each side for 2 minutes. Transfer into the oven.

4. Cook until desired temp

4 servings

Carb count 4g. per serving