Rib Eye with Red Wine Mushroom Sauce

Ingredients

Rib Eye
• 2 lbs./1 kg bone-in rib eye steak
• 2 tsp. of Steak & Chop Seasoning

Red Wine Mushroom Sauce
• Makes 2 cups
• 1 tbsp. extra virgin olive oil
• 1 shallot, peeled and chopped using the Chop ’N Prep Chef
• 8 oz./225 g package crimini mushrooms, sliced
• 1 tbsp. all-purpose flour
• 1 cup dry red wine (such as Cabernet Sauvignon)
• 1 cup low-sodium beef stock
• 1 tsp. Steak & Chop Seasoning Blend
• 2 tbsp. unsalted butter

Instructions

1. Bring steak to room temperature. Pat dry and season on both sides with seasoning blend.
2. Grill over medium-high heat until desired doneness, turning once.
3. Remove from grill several degrees below desired temperature and allow to rest off heat at least 10-15 minutes.
4. To create the Red Wine Mushroom Sauce, heat olive oil in fry pan over medium-high heat; add shallots and saute 1 minute.
5. Add mushrooms and sauté until slightly browned, about 5 minutes.
6. Stir in flour and saute 1 minute.
7. Add red wine and stir, deglazing by scraping browned bits from bottom of pan.
8. Bring to a boil and reduce by half.
9. Add beef stock and again reduce by half.
10. Remove from heat and stir in seasoning blend and butter. Serve immediately.