• 4servings
  • 636calories

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Nutrition Info . . .

VitaminsA, B3, B9, D
MineralsCopper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 3 garlic cloves, minced

  3. 2 tablespoons sun dried tomato

  4. 4 ounces beech mushrooms

  5. 1 cup sherry wine

  6. 1/2 cup Kikkoman Soy Sauce

  7. 2 sprigs rosemary

  8. 2 tablespoons butter or margarine

  9. 2 tablespoons sun-dried tomato, sliced

  10. 4 boneless rib eye steaks, 1-1/4-inch thick

Instructions Jump to Ingredients ↑

  1. Heat a small saute pan over medium heat. Add olive oil, 2 cloves of garlic, sun dried tomatoes and mushroom, saute until the mushroom give up their liquid, set aside. In a medium saucepan bring sherry and soy sauce to a slow boil, add rosemary sprigs and gently simmer for 5 minutes before discarding rosemary. Heat a heavy non-stick fry pan, add butter and remaining garlic clove. When hot, sear steaks on one side until browned. Turn, sear 2 minutes and cook to desired doneness. Drizzle each steak with mushroom, tomato mixture, top with sherry and soy sauce.


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