Cooksie
06-25-2009, 04:10 PM
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This is really good over a grilled or pan-seared beef tenderloin steak, but it works equally well over a rib-eye.
1 T butter
1 T vegetable oil
1/2 onion, chopped
1 small carton button mushrooms (quartered if large, whole if small)
2 tsp garlic, minced
1 small bottle red wine (187 mil Cabernet Sauvignon)
1 tsp brown gravy mix (Knorr's or Great Value)
1 beef bouillon cube
3/4 T ketchup
1/2 stick sliced, frozen butter
chopped parsley for garnish
Melt butter and oil. When hot, add onion, mushrooms, and garlic. Cook down about 10 minutes, but do not brown. Add wine, gravy mix, bouillon, ketchup and boil until slightly thickened. Pour the juices from steaks into the sauce. Just before serving add the frozen butter and stir just until the butter is melted. This makes enough sauce for 4 steaks.
This is really good over a grilled or pan-seared beef tenderloin steak, but it works equally well over a rib-eye.
1 T butter
1 T vegetable oil
1/2 onion, chopped
1 small carton button mushrooms (quartered if large, whole if small)
2 tsp garlic, minced
1 small bottle red wine (187 mil Cabernet Sauvignon)
1 tsp brown gravy mix (Knorr's or Great Value)
1 beef bouillon cube
3/4 T ketchup
1/2 stick sliced, frozen butter
chopped parsley for garnish
Melt butter and oil. When hot, add onion, mushrooms, and garlic. Cook down about 10 minutes, but do not brown. Add wine, gravy mix, bouillon, ketchup and boil until slightly thickened. Pour the juices from steaks into the sauce. Just before serving add the frozen butter and stir just until the butter is melted. This makes enough sauce for 4 steaks.