Classic Rib Eye Steak with Mushroom Sauce & Creamy Mashed Potatoes - Easy Recipe

Rib Eye Steaks with Mushroom Sauce and Sour Cream Mashed Potatoes

Prep and Cook Time 24 minutes

YIELD Makes 4 servings

INGREDIENTS

1‑1/3 cups instant mashed potato flakes 1/2 cup sour cream 1/2 teaspoon salt, divided 1/4 teaspoon black pepper, divided 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried thyme leaves 4 rib eye steaks (about 6 ounces each) 1 tablespoon vegetable oil 1/2 cup dry red wine 1 can (about 4 ounces) mushrooms, drained 2 teaspoons Dijon mustard 1‑1/2 teaspoons Worcestershire sauce

PREPARATION:

1. Prepare instant mashed potato flakes according to package directions. Stir in sour cream, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover to keep warm.
2. Combine oregano, thyme and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl; sprinkle over steaks. Heat oil in large skillet over medium heat. Add steaks and cook 5 to 6 minutes per side for medium, or to desired degree of doneness. Remove steaks from skillet; cover to keep warm.
3. Add wine to skillet; bring to a boil over high heat, scraping particles from bottom of skillet. Boil about 1 minute or until liquid is reduced by half.
4. Stir mushrooms, mustard and Worcestershire sauce into skillet; heat through. Spoon sauce over steaks; serve with mashed potatoes.

For a special touch, sprinkle mashed potatoes with chopped fresh parsley. This recipe appears in: Beef NUTRITIONAL INFORMATION: Sodium 581 mg Protein 42 g Fiber 1 g Carbohydrate 20 g Cholesterol 97 mg Total Fat 21 g Calories 460 DIETARY EXCHANGE: Fat 1-1/2 Meat 5 Starch 1-1/2