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Steak and Pan-seared Beech Mushrooms

By: Kikkoman

"A rosemary-flavored sherry and Kikkoman Soy Sauce jus nicely complement rib eye steaks and beech mushrooms."

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Servings (Help)

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Original Recipe Yield 4 steaks

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons sun dried tomato
4 ounces beech mushrooms
1 cup sherry wine
1/2 cup Kikkoman Soy Sauce
2 sprigs rosemary
2 tablespoons butter or margarine
2 tablespoons sun-dried tomato, sliced
4 boneless rib eye steaks, 1-1/4-inch thick

Directions

Heat a small saute pan over medium heat. Add olive oil, 2 cloves of garlic, sun dried tomatoes and mushroom, saute until the mushroom give up their liquid, set aside. In a medium saucepan bring sherry and soy sauce to a slow boil, add rosemary sprigs and gently simmer for 5 minutes before discarding rosemary. Heat a heavy non-stick fry pan, add butter and remaining garlic clove. When hot, sear steaks on one side until browned. Turn, sear 2 minutes and cook to desired doneness. Drizzle each steak with mushroom, tomato mixture, top with sherry and soy sauce.

Nutritional Information

Amount Per Serving Calories: 636 | Total Fat: 41.9g | Cholesterol: 203mg Powered by ESHA Nutrient Database

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