Try this Rib Eye Steaks with Mixed Mushroom Saute recipe, or contribute your own.
Suggest a better descriptionPlace steaks on plate. Press peppercorns and rosemary onto both sides. Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat. Add garlic and 3/4 teaspoon rosemary and saute 30 seconds. Add all mushrooms and saute until beginning to soften, about 2 minutes. Add 1/2 tablespoon vinegar and stir to coat. Season mushrooms to taste with salt and pepper. Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat. Sprinkle steaks with salt. Add to skillet and cook 2 minutes per side to brown. Reduce heat to medium-high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare. Transfer to plates. Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute. Pour over steaks. Top with mushrooms and serve. Serves 2. Bon Appetit January 1994
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 1 servings | ||
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Calories: 158 | ||
Calories from Fat: 109 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 206.7mg | 7 % | |
Potassium 116.3mg | 3 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 9.4g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
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