Rib-Eye with Red Wine and Balsamic Vinegar Reduction

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Yield: Serves 2 - 3

This recipe was shared by Ambassador Wines, Woodinville WA.  Pair it with their 2012 Estate Grown Red Mountain Diplomat.

Ingredients

Preparation

1. Season steaks with salt and pepper. In a sauté pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium high heat. Add the steaks and let them grill for approximately 4 minutes each side.  Remove the steaks and let them rest.

2. Add the remaining butter to the pan, add the mushrooms and shallots and sauté for 3 minutes or until the mushrooms have decreased slightly in size.

3. Add the wine, balsamic vinegar and thyme and bring to a boil. Season with salt and pepper, bring the heat to medium and let it simmer until the liquid has reduced by half.

4. Plate the steaks on top of creamy polenta, steamed vegetables or potatoes. Spoon the reduction sauce over the top of the steaks.