Ingredients
- 2 Ribeye Steak
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Butter
- 3 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 1 jar Cento Marinated Portobello Mushrooms with Roasted Red Peppers (12 oz), drained
- 1/4 cup Cento Beef Stock
- 1/4 cup Heavy Cream
- 2 tbsp Cento Balsamic Vinegar of Modena
Directions
Let the steak sit at room temperature for about 30 minutes and then season with salt and pepper. Heat a skillet with olive oil and sear the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Reduce the heat and add butter, garlic, and parsley. Baste the steak for 2-3 minutes or until it reaches your liking. Remove the steak from the skillet and set it aside. In the same skillet add mushrooms, beef stock, heavy cream, and balsamic vinegar. Whisk together and allow to simmer until it begins to thicken. Spoon the creamy mushroom sauce generously over the steak. Serves 2.
