Bull in a Beret
Elevate your steak night with "Bull in a Beret," a luxurious French-inspired dish that showcases perfectly seared ribeye steaks bathed in a rich mushroom and red wine sauce. This recipe combines tender, juicy ribeye with the earthy aroma of sautéed mushrooms, the warmth of garlic and shallots, and the indulgence of a creamy Dijon-thyme sauce. A splash of bold red wine and beef stock infuses the sauce with depth and sophistication, while fresh parsley adds a bright finishing touch. Ready in just 40 minutes, this restaurant-quality meal is perfect for date nights or special occasions. Serve it alongside creamy mashed potatoes or crusty baguette to soak up every drop of the velvety sauce. Experience the ultimate comfort food with a gourmet twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces ribeye steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 2 pieces garlic cloves, minced
- 200 grams button mushrooms, sliced
- 1 cup dry red wine
- 1 cup beef stock
- 1 quarter cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Remove the ribeye steaks from the refrigerator and allow them to come to room temperature for 20-30 minutes before cooking.
Season both sides of the steaks with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the skillet is hot, sear the steaks for 3-4 minutes on each side, or until they reach your preferred level of doneness (use a meat thermometer if needed). Remove the steaks from the skillet and set aside on a plate, covering them with foil to rest.
In the same skillet, add the remaining tablespoon of olive oil and butter. Reduce the heat to medium.
Sauté the chopped shallots and minced garlic for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and turn golden brown.
Deglaze the skillet by pouring in the red wine, scraping up the brown bits from the bottom. Let the wine reduce by half (about 3 minutes).
Stir in the beef stock and let the mixture simmer for an additional 4-5 minutes, reducing slightly.
Lower the heat and stir in the heavy cream, Dijon mustard, and fresh thyme. Simmer for 2 more minutes, stirring to combine. Taste and adjust seasoning with additional salt and pepper if necessary.
Place the rested steaks back into the skillet, spooning the sauce over the top to warm them for 1-2 minutes.
Transfer the steaks to serving plates and generously top with the mushroom and red wine sauce. Garnish with fresh parsley if desired.
Serve immediately, pairing the dish with a crusty baguette or creamy mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 3878 mg | 169% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.4 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 146 mg | 11% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2664 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
