Rib-Eye Steaks with Savory Chocolate Sauce

Name: Rib-Eye Steaks with Savory Chocolate Sauce
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams package sliced baby portabella mushroom; 1 Tbsp brown gravy mix; 2 Tbsps cold butter, cut into cubes; 411 grams beef broth; 2 Tbsps canola oil; 59 milliliters grated dark chocolate; 2 Tbsps chopped fresh parsley, for garnish; 2 sprigs fresh thyme, leaves chopped; 237 milliliters heavy cream; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters frozen onions, thawed; 1 Tbsp Worcestershire sauces; 680 grams rib-eye steaks; 2 shallots, finely chopped; 227 grams package sliced shiitake mushrooms; 4 Tbsps unsalted butter; 59 milliliters Canadian whiskey

Rib-Eye Steaks with Savory Chocolate Sauce is a gluten free and דל פחמימות, main course. This recipe serves 4. One portion of this dish contains around 41g of protein, 77g of fat, and a total of 955 calories. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It will be a hit at your valentin day event. A mixture of canolan oil, heavy cream, onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Let the steaks sit out for 30 minutes before cooking to come to room temperature.

Ingredients you will need

Steak

Heat the canola oil in a cast iron skillet over medium-high heat. Season the steaks with salt and pepper.

Ingredients you will need

Salt And Pepper

Canola Oil

Steak

Equipment you will use

Frying Pan

Place them in the hot pan. Cook for about 3 minutes per side for medium rare.

Equipment you will use

Frying Pan

Remove the steaks from the pan, cover them loosely with foil, and let them rest for 5 minutes before slicing while you make the sauce.

Ingredients you will need

Steak

Sauce

Equipment you will use

Aluminum Foil

Frying Pan

Turn the temperature on the skillet down to medium.

Equipment you will use

Frying Pan

Add the shallots and cook until they soften a bit, about 2 minutes.

Ingredients you will need

Shallot

Pour in the broth and Worcestershire sauce and bring it up to a simmer. While the broth comes to a simmer, add the gravy mix to a small bowl and mix with 2 tablespoons water.

Ingredients you will need

Worcestershire Sauce

Broth

Gravy

Water

Equipment you will use

Bowl

Add to the broth, stir, and let simmer until thickened. Stir in the chocolate and cold butter to thicken the sauce. Taste and adjust the seasoning with salt and pepper.

Ingredients you will need

Salt And Pepper

Chocolate

Seasoning

Butter

Broth

Sauce

Place the steaks onto a serving platter, pour the sauce over top (or serve on the side), and garnish with parsley.

Ingredients you will need

Parsley

Steak

Sauce

Serve with

Sauteed Mushrooms and Onions.

Ingredients you will need

Mushrooms

Onion

In a large skillet over medium heat, add the butter. When the butter has melted, add the mushrooms and onions and season with salt and pepper. Cook until they begin to soften and the mushrooms release their juices, about 7 minutes. Take the pan off of the heat and add the whiskey.

Ingredients you will need

Salt And Pepper

Mushrooms

Whiskey

Butter

Onion

Equipment you will use

Frying Pan

Place back on the heat, add the thyme, and cook until the moisture has evaporated and the pan is almost dry, about 3 minutes.

Ingredients you will need

Thyme

Equipment you will use

Frying Pan

Add the cream and bring to a simmer. Cook until the cream thickens a bit, 4 to 5 minutes. Taste and adjust the seasoning with salt and pepper.

Ingredients you will need

Salt And Pepper

Seasoning

Cream

Equipment

Frying Pan

Aluminum Foil

Bowl

Ingredients

Servings:

227grams

package sliced baby portabella mushroom 1Tbsp

brown gravy mix 2Tbsps

cold butter, cut into cubes 411grams

beef broth 2Tbsps

canola oil 59milliliters

grated dark chocolate 2Tbsps

chopped fresh parsley, for garnish 2sprigs

fresh thyme, leaves chopped 237milliliters

heavy cream 4servings

Kosher salt and freshly ground black pepper 237milliliters

frozen onions, thawed 1Tbsp

Worcestershire sauces 680grams

rib-eye steaks 2

shallots, finely chopped 227grams

package sliced shiitake mushrooms 4Tbsps

unsalted butter 59milliliters

Canadian whiskey

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. 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 Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.