I went to La Cense recipes on their website and found one for Ribeye steak with mushrooms and red wine sauce. I had the petite sirloin but decided the recipe would work for this too. I halved the recipe but I will put the full recipe here. It was an awesome dinner and I am so lucky to have had the chance to try this product! Thanks Mike & La Cense!
Mince shallots, cut mushrooms into 1/4″ slices, chop parsley and thyme.
Make a heavy-duty pan very hot. Pour in a splash of oil and add steaks. Sear for 6-7 minutes on each side for a medium-rare steak.
Remove and deglaze the pan with red wine. Scrape the meat bits off the pan and cook wine down to 2 tbsp. Pour out and put aside.
Using the same pan, add 1 tbsp butter and sauté shallots on medium heat until translucent. Add mushrooms. After they have given up a bit of moisture, add the herbs. If the mushrooms haven’t given up much liquid, you can add 1/4 cup of water. Cook for a few minutes.
Pour on a plate and lay slices of steak on top. Sprinkle coarsely chopped parsley for garnish.