Heat a small saute pan over medium heat. Add olive oil, 2 cloves of garlic, sun dried tomatoes and mushrooms, saute until the mushrooms give up their liquid, set aside. In a medium saucepan bring sherry and soy sauce to a slow boil, add rosemary sprigs and gently simmer for 5 minutes before discarding rosemary. Heat a heavy non-stick frying pan, add butter and remaining garlic clove. When hot, sear steaks on one side until browned. Turn, sear 2 minutes and cook to desired doneness. Drizzle each steak with mushrooms, tomato mixture, top with sherry and soy sauce.
Steak and Pan-seared Beech Mushrooms
ingredients
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons sun dried tomato
4 oz beech mushrooms
1 cup sherry wine
1/2 cup Kikkoman Soy Sauce
2 sprigs rosemary
2 tablespoons butter or margarine
2 tablespoons sun-dried tomato, sliced
4 boneless rib eye steaks, 1-1/4″ thick
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
