Ingredients:
4 rib eye
steaks, about 6 ounces each
1½
tablespoons margarine
1½
tablespoons olive oil
1 large red
onion, chopped
3 cloves
garlic, crushed
⅓ cup beef
broth
1 tablespoon
grated fresh horseradish or 2 tablespoon jarred
½ teaspoon
salt
½ black
ground pepper
Preparation:
Pat steaks to
dry with paper towels.
Heat skillet
over medium-high heat.
Add steaks to
skillet.
Cook for 5
minutes per side for medium.
Remove steaks
and keep warm.
Add margarine
and oil to skillet, mix well.
Add onion and
garlic and sauté until tender, about 5 minutes or until onion is brown and pan
juices have almost evaporated. Remove with a slotted spoon.
Add broth to
skillet.
Cook stirring
continually, about 2 minutes or until sauce is reduced.
Return onion
mixture to skillet.
Add
horseradish, salt and pepper to skillet.
Heat sauce to
serving temperature.
Spoon over
steaks.
Serve 4.
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