Thursday, August 26, 2010

Herb Crusted Rib Eye with Balsamic mushroom sauce

I have a small herb garden. One day I was looking for something, anything really, to use the herbs for. I created this receipe on the fly and we really enjoyed it. My inspiration was a few different dishes from a few different restaurants and love of steak!!

2 T. Olive Oil
4 Rib Eye Steaks-room Temp very lightly salted
2 T. fresh Thyme leaves Chopped
2 T. fresh Parsley Chopped
2 t. Kosher Salt
Freshly ground black pepper

1 box sliced mushrooms
2 shallots sliced thin
2 T. dry Sherry
2 T. Balsamic Vinegar

Crumbled or sliced Gorgonzola Cheese (Optional)

Mashed Potatos

Preheat Oven to 450
Mix Chopped Herbs with Salt and Pepper and set aside
Heat a large skillet on med-high heat and add olive oil.
Sear Steaks until browned on each side, (Reserve skillet it's not done yet!)
Transfer to a cookie sheet lined with foil Put a thin layer of the Herb mixture over each steak.
Bake in the oven for about 8 min for Med. (adjust for thickness of steak, use a meat thermometer to check for desired doneness)
OPTIONAL: Add the gorgonzola for the last minute or two of cooking to melt over the top of the herb mixture.

When the steak is done it needs to sit for 5 min to rest.

While Steak is cooking add the mushrooms and shallots to the skillet. Add a touch more olive oil if needed. Cook for about 2 minutes till the mushrooms and shallots are to taste. Deglaze with the sherry, cook for a minute or two then add the Balsamic and reduce by half.

Remove from heat and set aside.

Serve with Mashed Potatoes

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