Rib-Eye Steak with Horseradish and Mushroom Cream

Name: Rib-Eye Steak with Horseradish and Mushroom Cream
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters beef stock; 1 Tbsp cornstarch; 2 cloves garlic; 4 green onions, chopped; 2 Tbsps horseradish; 227 grams mushroom, sliced; 3 Tbsps oil; 0 teaspoons pepper; 2 boneless rib-eye steaks; 59 milliliters sour cream; 1 teaspoon thyme

Need a gluten free and דל פחמימות, main course? Rib-Eye Steak with Horseradish and Mushroom Cream could be a spectacular recipe to try. This recipe serves 2. One portion of this dish contains about 52g of protein, 59g of fat, and a total of 780 calories. It will be a hit at your valentin day event. Head to the store and pick up pepper, cornstarch, garlic, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Ingredients

Servings:

green onions, chopped 2Tbsps

horseradish 227grams

mushroom, sliced 3Tbsps

oil 0teaspoons

pepper 2

boneless rib-eye steaks 59milliliters

sour cream 1teaspoon

thyme

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Anthem Estate Merlot Mt. Veeder Napa Valley Wine with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.