Name: Rib Eye Steaks & Sun-Dried Tomato Mushroom Sauce
Total time: 30 min
Yield: 2
Ingredients: 1 tablespoon butter; 4 ounces mixed wild mushrooms, sliced; 1 teaspoon minced garlic; 1 14-ounce can beef broth; ⅓ cup dry red wine; 1 tablespoon cornstarch; 1 tablespoon sun-dried tomato spread; ¼ teaspoon pepper Salt, to taste; ½ teaspoon coarse-ground black pepper; 2 boneless beef rib eye steaks or strip steaks, cut 1-inch thick (about 8 ounces each); 2 teaspoons chopped fresh thyme, optional

VMG Recipes