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| Grilled Marinated Ribeye Steaks with Burgundy Mushroom Cream Sauce |
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| 2 Ribeye Steaks, boneless 2 c. Burgundy Wine 1 tbsp. Lea and Perrins Worschestershire Sauce Fresh ground black pepper 1 lb. thinly sliced mushrooms 1/2 c. heavy cream 1-2 tsp. kitchen bouquet (for color) 1 tsp. flour 1 tbsp. butter |
| Marinate the steaks for atleast 2 hours in the wine, pepper, and worschester sauce. Reserve marinade. Grill steaks until desired doneness. Sautee mushrooms in butter, add flour and stir until coated. Add reserved marinate, kitchen bouquet, and simmer until the sauce has thickened, about ten minutes. Serve sauce over the grilled steak. |