Excellent! I did make some changes. I had a rib-eye, cut it two, let it come to room temperature, and seasoned with salt and pepper. Sliced mushrooms and shallots, and sauteed them in olive oil on medium-high. Added the steaks, and seared on all sides. Removed the steaks, and covered with foil. Added to the pan the red wine and balsamic vinegar. Cooked with the mushrooms until somewhat reduced, then added in about 1 Tbsp brown sugar and 1 Tbsp butter. Reduced some more. Added the steaks back in, and cooked until they were about 135 degrees with the instant-read thermometer, medium rare. Plated steaks with mushroom sauce poured over ... really YUMMY!. Served with fresh french bread to soak up the sauce. I can't add a photo because we ate it up eagerly!
Was this review helpful?
0 users found this review helpful
Excellent! I did make some changes. I had a rib-eye, cut it two, let it come to room...