KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
2 boneless rib-eye steaks, each 12 to 14 oz. (375 to 440 g)
Kosher salt and freshly ground pepper, to taste
Olive oil for brushing, plus 1 Tbs.
8 oz. (250 g) cremini mushrooms, trimmed and quartered
1 large shallot, finely chopped
1 tsp. beef or veal demi-glace
1/2 cup (4 fl. oz./125 ml) Cabernet Sauvignon
1 cup (8 fl. oz./250 ml) chicken or beef stock
1 Tbs. unsalted butter
Comments