Ribeye with Demi-Glace & Garlic Herb Mushrooms Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Ribeye with Demi-Glace & Garlic Herb Mushrooms

Keywords: Beef

Added: January 10, 2017

1 lb Greater Omaha 1920 Omaha Angus® Choice Boneless Beef Ribeye (937380) or Greater Omaha Bone-In Beef Ribeye (932780)

As needed McCormick Grill Mates® Montreal Steak® Seasoning (471181)

2 oz McCain Moore’s® Onion Tanglers® Breaded Onion Slivers (964130), prepared

2 oz Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700), prepared

2-3 oz Monterey Medium White Mushrooms (360930)

As needed McCormick Lawry’s® Salt-Free Garlic & Herb Seasoning (475601)

As needed Roland Pomace Olive Oil (620390)

4 oz Norpac Flav-R-Pac® Petite Whole Green Beans (346318)

As needed McCormick Grill Mates® Vegetable Seasoning (470201)

3-6 each King & Prince Mrs. Friday’s® Breaded Butterfly Shrimp – 16/20 (923730), prepared

PREP | Sauté mushrooms with garlic & herb seasoning and olive oil. Steam green beans; season with vegetable seasoning. Season ribeye with Montreal seasoning; grill to order. Build plate starting with prepared onion tanglers and topping with seasoned, grilled ribeye, prepared demi-glace and seasoned, sautéed mushrooms. Serve with seasoned, sautéed green beans and prepared shrimp.


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