Prep and Cook Time 24 minutes
YIELD Makes 4 servings
|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|
- 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.
- 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.
- 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.
- Stir mushrooms, mustard and Worcestershire sauce into skillet; heat through. Spoon sauce over steaks; serve with mashed potatoes.
|Total Fat||21 g|
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