Rib-Eye Steaks with Savory Chocolate Sauce (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
4 rib-eye steaks (1 1/2 to 2 pounds) |
2 tablespoons canola oil |
kosher salt and freshly ground black pepper |
2 shallots, finely chopped |
1 (14 1/2-ounce) can beef broth |
1 tablespoon worcestershire sauces |
1 tablespoon brown gravy mix |
1/4 cup grated dark chocolate |
2 tablespoons cold butter, cut into cubes |
2 tablespoons chopped fresh parsley, for garnish |
sauteed mushrooms and onions, recipe follows |
4 tablespoons unsalted butter |
1 (8-ounce) package sliced shiitake mushrooms |
1 (8-ounce) package sliced baby portabella mushroom |
1 cup frozen onions, thawed |
kosher salt and freshly ground black pepper |
1/4 cup canadian whiskey |
2 sprigs fresh thyme, leaves chopped |
1 cup heavy cream |
Directions:
1. Let the steaks sit out for 30 minutes before cooking to come to room temperature. Heat the canola oil in a cast iron skillet over medium-high heat. Season the steaks with salt and pepper. Place them in the hot pan. Cook for about 3 minutes per side for medium rare. 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.
2. Turn the temperature on the skillet down to medium. Add the shallots and cook until they soften a bit, about 2 minutes. 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. 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.
3. Place the steaks onto a serving platter, pour the sauce over top (or serve on the side), and garnish with parsley. Serve with Sauteed Mushrooms and Onions.
4. Sauteed Mushrooms and Onions:
5. 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. Place back on the heat, add the thyme, and cook until the moisture has evaporated and the pan is almost dry, about 3 minutes. 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.
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