Rib Steaks
4 rib steaks – approximately 1” thick 4 tablespoons olive oil (60ml)
2 teaspoons herbes de provence
salt and pepper to taste

Mushroom and Red Wine Sauce
1/2 small onion, diced (1/4”) 2 small carrots, diced (1/4”) 2 celery stalks, diced (1/4”) 2 garlic cloves minced
2 teaspoons olive oil (10ml)
1 teaspoon herbes de provence (5ml)
2 cups red wine (500ml)
2 cups beef stock (500ml)
1/2 cup dried wild mushrooms (125ml)
1 tablespoon cold butter, cut into cubes (15ml) 1 tablespoon olive oil