Recipe - Tasty Ribeyes W Wine Sauce

2 Ribeye steaks
2 Shallots; minced , (up to 3)
1 cup Red wine
Salt & pepper to taste
One half cup Mushromms; cut or sliced up
One half pound Butter Tbls vegetable oil

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Melt 4 Tbls. of butter and 1 Tbls. of vegetable oil in heavy skillet on low
heat. Salt and pepper steaks to taste. Raise heat to mediumhigh. Place
steaks in covered skillet, 5 to 8 mins. each side [depending on your
preference for rare to medium, hubby says well done is burnt, I don't eat
much meat].When steaks are done, put on a platter and keep warm in the
oven.

Wine sauce: reduce heat to mediumlow, adding 2 to 3 Tbls. of butter in the
same skillet, add minced shallots and cut or sliced up mushrooms. Sautee' for about 5
mins. or untill tender. Deglaze skillet with 1 cup wine. Let reduce. Wisk
in remaining butter untill sauce thickens slightly, pour over steaks.

Best served piping hot, so have all ingredients ready before starting to
cook the steaks. Also the use of prongs to handle meat are preferable.
Piercing the meat may release the juices.

Posted to recipeludigest by GramWag GramWag@aol.com on Mar 16, 1998