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Ingredients:
| 400 | g | MONTEREY RIB-EYE STEAKS |
| 1/4 | tsp | iodized fine salt |
| 1/8 | tsp | pepper |
| 2 | tbsp | cooking oil |
| 1/4 | cup | minced garlic |
| 1/4 | cup | minced onions |
| 1/4 | cup | chopped celery |
| 1/4 | cup | chopped carrots |
| 1/4 | cup | red wine (optional) |
| 2 | cups | beef stock or water |
| 1/4 | cup | sliced button mushrooms |
| 1 (250 mL) | pack | MAGNOLIA ALL-PURPOSE CREAM |
| 3 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
| 4 | cups | cooked basmati rice |
| 100 | grams | sauteed frozen corn and carrots (for garnish) |
Procedure:
1. Season meat with salt and pepper on both sides. Brown in oil on high heat for 3 minutes on each side. Set aside. 2. In the same pan, reduce heat then add garlic, onions, celery and carrots and sauté for 3 minutes. Deglaze with wine and simmer for 2 minutes. 3. Add stock and meat. Simmer covered until meat is tender. Set meat aside. Strain stock and discard strained solids. Heat stock again. 4. Add mushrooms and cream and simmer for 2 minutes. Turn off heat then add butter and swirl until butter is melted. Set aside. 5. On each plate, arrange rice then top with beef. Drizzle sauce on top and garnish with sautéed vegetables. Makes 4 servings.
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