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    Home » Recipes » Main Dish Recipes

    Grilled Ribeye with Cherry Balsamic Chanterelle Sauce

    Modified: Dec 18, 2016 · Published: Aug 17, 2009 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    My father-in-law gave us a bunch of beautiful chanterelle mushrooms from a friend of his, and I was really excited to use them. I decided to splurge on some really nice steaks from Whole Foods and went to town concocting a sauce that showed off their flavor. I used thyme from my garden, and a really great balsamic vinegar from O&Co. This turned out to be an outstanding combination - the meat was super juicy, and the sweet balsamic was the perfect accent to the mushrooms and herbs.

    Again, I made this on the fly, so the amounts might not be right on. I'll just have to try it out again soon! If anyone else gives it a shot, let me know what you think! It certainly got an enthusiastic high-five in my house!

    Grilled ribeye topped with chanterelle mushroom sauce.
    Grilled Ribeye with Cherry Balsamic Chanterelle Sauce
    Ashley Covelli

    2 thick cut boneless ribeye steaks
    1 cup chanterelle mushrooms, roughly chopped
    2 shallots, minced
    2 cloves garlic, minced
    4 sprigs fresh thyme, leaves stripped
    4 tablespoons cherry balsamic vinegar, (recommended brand: O&Co.)
    extra virgin olive oil
    salt and fresh ground pepper, to taste
    1 tablespoon butter

    Let the steaks sit on the counter for a while to take the chill off. Preheat a cast iron grill pan on the stove. Preheat the broiler to 500°F.

    Pat the steaks dry. Drizzle with oil and season with salt and pepper. Sear 3-5 minutes per side on the grill pan, and transfer to the oven for an additional 3-5 minutes, depending on thickness, until it reaches your desired doneness. Let stand 10 minutes before serving.

    Meanwhile, sauté mushrooms, shallots, garlic in oil in a small skillet. Add in thyme leaves and season with salt and pepper. When veggies are softened, add vinegar and let reduce for a few minutes. Add butter and remove from heat.

    Serve mushrooms over top of steaks and enjoy!

    MacGourmet Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Cucinista

      August 23, 2009 at 4:49 am

      That looks fantastic. I like the combination of the mushrooms and cherries -- I can almost taste the flavors. A great idea for something a little different.

      Reply
    2. Sharon

      August 25, 2009 at 7:14 pm

      What a lovely and sophisticated meal! The cherry balsamic vinegar sounds like an excellent addition to the sauce.

      Reply

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