Katie Lee Biegel Recipes

February 12, 2024

Total: 50 min (includes standing time) | Active: 30 min

Two 1-1 1/4 lb bone in ribeyes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 shallot, minced
4 ounces sliced mixed mushrooms
1 cup red wine

For the Steaks:

Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.

In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.

Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.

Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.

Spoon the sauce over the steaks and serve.

Prep time: 10 minutes | Cook time: 8 minutes

2 cups semi-sweet chocolate chips
1 ½ tablespoons coconut oil
12 medium to large strawberries, washed and patted dry

For the Strawberries:
For the topping: Fill a small saucepan with one inch of water and bring to a simmer over medium-low heat. Place a heatproof bowl on top, be sure that the bowl isn’t touching the water.

Once the water is steaming, add the chocolate chips and coconut oil and stir to combine until fully melted and smooth.
Dip the 7 strawberries into the chocolate mixture to coat and place them on wax paper on a plate. Refrigerate for 10 minutes or until set.

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