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Ingredients 10 ounce ribeye 1/4 cup molasses 1/4 cup beef stock 1/4 cup red wine 1 TB butter 1 tsp shallots 1/2 cup wild mushrooms of any kind 1 tsp saute' dust
Preparation Saute' ribeye in butter and shallots for approximately 2 - 3 minutes. Add mushrooms and the remaining seasonings and cook an additional 3 - 4 minutes. Add the beef stock and reduce by 1/3, about 2 minutes of cooking time. Add the molasses and red wine and heat through, cooking the ribeye to desired doneness.