Ribeye With Mushroom, Mavrodaphne & Fig SauceOct 16th, 2012 | By Peter Minakis | Category: Beef, Featured, figs, Garlic, Greek Wine, Herbs, Main, Meat, Mushrooms, Olive Oil, Onions, Recipes
- Add the olive oil, Dijon, garlic, allspice, paprika, Worcestershire in a bowl and quickly whisk then sub onto your steak(s) and cover and place in the fridge for one to two hours. Return to room temperature before grilling and season with fresh ground pepper and coarse sea salt.
- Pre-heat your oven to 375F and place a large cast iron pan on your stovetop over high heat. Add a couple of drizzles of olive oil into the pan and place your steaks in the pan and sear for about 3 minutes or until a nice deep brown crust has formed.
- Flip the steaks and carefully place in the pan into your pre-heated oven for another 6 minutes for medium-rare. Carefully remove the hot pan and place on your stovetop, remove the steaks and tent with foil to keep warm.
- In the meantime, turn the heat onto to medium and add your onions, mushrooms and garlic and stir to pick up the brown bits (add some olive oil if needed) for 3 minutes. Now add the wine, stock, rehydrated figs, thyme and rosemary and stir in and simmer while occasionally stirring until the sauce has thickened (if the sauce coats the back of a wooden spoon you’re done). Adjust seasoning.
- Remove the foil from your steaks (pour any juices into your sauce) and slice in half and mound in the center of your plate and spoon over some sauce.
- Serve with Feta mashed potatoes and pair with Kir Yanni Kali Riza Xinomavro red.
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