Ribeye Steaks & Sun-Dried Tomato Mushroom Sauce
Try this rich and flavorful sun-dried tomato and mushroom sauce with your steak dinner tonight.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 10
Ingredients
Preparation
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Step 1
For sauce, heat butter in saucepan over medium heat until melted. Add mushrooms and garlic; cook and stir 2 to 3 minutes or until mushrooms begin to soften. Remove mushroom mixture from pan; set aside.
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Step 2
Combine broth, wine and cornstarch; add to same pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Reduce heat and simmer about 10 minutes or until mixture is reduced to 1-1/2 cups. Stir in mushroom mixture, sun dried tomato spread, pepper and salt, as desired.
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Step 3
Meanwhile press 1/2 teaspoon pepper evenly onto beef Ribeye Steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm. Add mushroom sauce to skillet; increase heat to medium-high. Cook and stir, 1 to 2 minutes or until browned bits attached to skillet are dissolved. Spoon sauce over steaks; sprinkle with thyme, if desired.
Cooking Tip: One beef Top Sirloin Steak, cut 1 inch thick (about 1-1/4 pounds) may be substituted for Ribeye Steaks. Prepare steak as in recipe above. Place steak in skillet; cook 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Carve steak into slices.
Nutrition Information
316 Calories
9.4g SAT FAT
25g PROTEIN
2.7 mg IRON
5.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 316 Calories; 185.4 Calories from fat; 20.6g Total Fat (9.4 g Saturated Fat; 0.1 g Trans Fat; 1 g Polyunsaturated Fat; 9 g Monounsaturated Fat;) 77 mg Cholesterol; 532 mg Sodium; 5 g Total Carbohydrate; 1 g Dietary Fiber; 1.2 g Total Sugars; 25 g Protein; 0 g Added Sugars; 24 mg Calcium; 2.7 mg Iron; 403 mg Potassium; 7.3 mcg Vitamin D; 0.4 mg Riboflavin; 6.4 mg NE Niacin; 0.5 mg Vitamin B6; 2 mcg Vitamin B12; 185 mg Phosphorus; 5.8 mg Zinc; 31.7 mcg Selenium; 88.9 mg Choline.
This recipe is an excellent source of Protein, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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