Steak and Pan-seared Beech Mushrooms

Name: Steak and Pan-seared Beech Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 3 garlic cloves, minced; 113 grams beech mushrooms; 3 Tbsps olive oil; 4 ribs boneless rib eye steaks, 1-1/4-inch thick; 2 sprigs rosemary; 237 milliliters sherry wine; 118 milliliters kikkoman soy sauce; 2 Tbsps sun dried tomato; 2 Tbsps sun-dried tomato, sliced

Steak and Pan-seared Beech Mushrooms is a gluten free recipe with 4 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 234 calories, 5g of protein, and 17g of fat. It will be a hit at your valentin day event. If you have butter, rosemary, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Ingredients

Servings:

2Tbsps

butter or margarine 3

garlic cloves, minced 113grams

beech mushrooms 3Tbsps

olive oil 4ribs

boneless rib eye steaks, 1-1/4-inch thick 2sprigs

rosemary 237milliliters

sherry wine 118milliliters

kikkoman soy sauce 2Tbsps

sun dried tomato 2Tbsps

sun-dried tomato, sliced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks 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. You could try Nickel & Nickel Harris Vineyard Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 40 dollars per bottle.