Grilled Ribeye With Red Wine Porcini Sauce Recipe

Ingredients

4 center cut ribeye steaks

4 oz olive oil

4 oz fresh porcini mushrooms

8 Tbsp diced shallots

1 cup diced white onions

8 tsp dark brown sugar

2 cups cabernet sauvignon

2 cups chicken broth

2 Bay leaves

4 Tbsp balsamic vinegar

8 tsp Dijon mustard

12 Tbsp softened butter

Salt and pepper to taste

Preparation

Heat oil in skillet Season meat with salt and pepper Brown ribeyes on both sides. Set skillet aside. Finish steaks in a 375 degree oven to desired temperature Place shallots and onions in pan (previously used for browning ribeyes) and sauté until onions are translucent Add all remaining ingredients except butter, and reduce by half Remove from heat; stir in butter Remove bay leaves, ladle sauce on steaks and serve Enjoy with Merryvale Cabernet Sauvignon