Two 8-ounce rib-eye steaks
Kosher salt and freshly cracked black pepper
2 teaspoons all-purpose flour
2 tablespoons vegetable oil
4 tablespoons unsalted butter
1 yellow onion, large-diced
8 ounces oyster mushrooms, halved
1 parsnip, peeled and medium-diced
5 sprigs thyme
2 tablespoons tomato paste
Half 750-ml bottle rich red wine (preferably from Burgundy)
1/2 cup beef stock, plus more as needed
2 tablespoons dry sherry
1 lemon, juiced
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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