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RIBEYE STEAK

with Mushroom Brandy Cream Sauce

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 1 tablespoon butter
  • 1 8 ounce package sliced baby bella mushrooms
  • 1 3.5 ounce package shiitake mushrooms stems removed, sliced
  • 2 tablespoons chopped shallots
  • 1 teaspoon chopped garlic
  • 1/4 cup brandy
  • 1 cup heavy cream
  • 2 ounces cream cheese cubed
  • 1/2 cup Culinary Circle Shredded Parmesan Cheese
  • 4 premium angus ribeye steaks
DIRECTIONS

In large skillet, melt butter over medium-high heat. Add mushrooms, shallots and garlic; sauté until mushrooms are softened and all liquid is evaporated (about 3-5 minutes).

Add brandy (being careful not to ignite); cook until reduced by half. Add in cream and cream cheese; reduce heat and simmer, stirring frequently, until slightly thickened (about 3-4 minutes). Stir in Parmesan cheese; keep sauce warm.

Meanwhile, prepare grill to medium heat. Season steaks with pepper to taste. Place steaks on grill. Grill, turning once, 7-15 minutes (depending on thickness) or until desired doneness is reached (145°F for medium-rare; 160°F for medium). Remove from grill; season with salt to taste. Serve steaks with mushroom sauce.