Ingredients
4 (8 ounce) rib eye steaks, or cut of your choice
salt and pepper or seasoned salt, to taste
1 tablespoon olive oil
2 tablespoons butter
1 pound sliced mushrooms, white, crimini or portabella
1 large clove garlic, minced
1/4 cup shallots, chopped
2 tablespoons GOLDEN BLOSSOM HONEY
3/4 cup red wine
3/4 cup beef broth
2 teaspoons fresh rosemary, divided
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Heat olive oil and butter in a large skillet. Add mushrooms, garlic and shallots. Sauté 10 minutes over a medium high heat, stirring occasionally. Add honey and cook stirring for 1 minute until mushrooms are coated. Mix in wine, broth and 1 teaspoon rosemary. Bring to a boil, and cook 5 minutes over a high heat to thicken. Keep warm while preparing steaks.
Season steak lightly on both sides with salt and pepper. Grill or broil about 5 minutes per side or until steaks are cooked to desired doneness.
To serve, spoon mushroom sauce on top of steaks and sprinkle with remaining teaspoon of fresh rosemary.
Serves: 4
Season steak lightly on both sides with salt and pepper. Grill or broil about 5 minutes per side or until steaks are cooked to desired doneness.
To serve, spoon mushroom sauce on top of steaks and sprinkle with remaining teaspoon of fresh rosemary.
Serves: 4
