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The Kansas City Steak Company
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cooking
6
Servings
25
min
Prep Time
0
min
Cook Time
ingredients

  • 6  Kansas City Boneless Ribeye Steak , grilled to desired doneness
  • 5 tbsp. butter
  • 1 cup sliced red onion, cut into thin wedges
  • 2 cups mushrooms, cleaned and sliced (chanterelles, morels, shiitake or oyster)
  • 3 tbsp. Dijon Mustard
  • 1/3 cup balsamic vinegar
  • 1/2 cup chicken stock
  • Source Customer Submission

Details

While Boneless Ribeye Steaks are grilling, melt 3 tablespoons of butter in a 12 inch non-stick skillet over medium-high heat and saute onions and mushrooms until they become limp. Whisk in the Dijon Mustard and reduce heat to low. Saute another 30 seconds, stirring, then add the balsamic vinegar, and cook mixture until liquid is almost gone. Add the chicken stock and cook another minute. Remove skillet from the heat and swirl in 2 tablespoons of butter. Add salt and pepper to taste. Spoon the sauce onto six warm plates and place the grilled steaks on top of the sauce.