Rib Eye Steaks with Merlot Mushroom Melange

Nutriscore Rating: 66/100

Elevate your steak night with this decadent recipe for Rib Eye Steaks with Merlot Mushroom Mélange, a dish that is equal parts luxurious and comforting. Perfectly seared rib eye steaks are paired with a rich, velvety sauce made from earthy button mushrooms, aromatic shallots, garlic, and the bold depth of Merlot wine, complemented by beef stock and a touch of heavy cream. Fresh thyme rounds out the flavors, creating a gourmet yet approachable meal that’s ideal for special occasions or an indulgent dinner at home. Ready in just 45 minutes, this recipe combines classic steakhouse flavors with a sophisticated flair. Serve these tender steaks alongside roasted potatoes or seasonal vegetables for a restaurant-worthy experience in your own kitchen.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 2 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 2 pieces rib eye steaks
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons shallots, finely chopped
• 2 cups button mushrooms, sliced
• 1 cup Merlot wine
• 1 cup beef stock
• 2 cloves garlic, minced
• 1 tablespoon heavy cream
• 1 teaspoon fresh thyme, leaves only

📝 Instructions

9 steps

1. Pat the rib eye steaks dry with paper towels and season both sides with salt and black pepper.

2. Heat 1 tablespoon of olive oil in a heavy-bottom skillet over medium-high heat. Add the steaks and sear for 3-4 minutes on each side for medium-rare, or longer if desired. Once cooked to your liking, remove the steaks from the skillet and let them rest under aluminum foil.

3. In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the chopped shallots and garlic. Sauté for 1-2 minutes until softened and fragrant.

4. Add the sliced button mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their juices and turn golden brown.

5. Deglaze the skillet by pouring in the Merlot wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a simmer and let it reduce by half, about 3-4 minutes.

6. Add the beef stock to the skillet and continue to simmer for another 4-5 minutes, allowing the sauce to thicken slightly.

7. Stir in the heavy cream, fresh thyme, and the remaining 1 tablespoon of butter to create a rich, glossy sauce. Adjust seasoning with salt and black pepper as needed.

8. Return the rib eye steaks to the skillet, spooning the mushroom mélange over the top, and let them warm through for 1-2 minutes on low heat.

9. Serve the rib eye steaks hot with the Merlot mushroom mélange spooned generously over the top. Pair with your favorite side dishes like roasted potatoes or steamed asparagus for a complete meal.

Nutrition Facts

1 serving (730.6g)

Calories		807
% Daily Value*
Total Fat		59.9 g	77%
	Saturated Fat	24.1 g	121%
	Polyunsaturated Fat	0.0 g
Cholesterol		144 mg	48%
Sodium		1512 mg	66%
Total Carbohydrate		11.0 g	4%
	Dietary Fiber	2.9 g	10%
	Total Sugars	4.4 g
Protein		35.8 g	72%
Vitamin D		0.5 mcg	3%
Calcium		58 mg	4%
Iron		4.4 mg	24%
Potassium		1137 mg	24%

*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.

Source of Calories

Fat: 1079 cal (74.2%%)

Protein: 284 cal (19.6%%)

Carbs: 89 cal (6.2%%)