Grilled Rib Eye with Portabello Wine Cream Sauce

Tonight I had some Morel mushrooms I needed to get rid of as well as some leftover cream.  I was reminded of a delicious Chicken Scallopine recipe by Pioneer Woman and thought I'd come up with a similar version of it. 

I really love cooking with wine...the flavor it adds to dishes is unparalleled.  However, if you are like my mom and the very thought of wine makes you cringe (cooked or not) then you COULD substitute it for beef broth.  But the end result won't be near as beautiful.  Another option, (MOM) would be to buy red COOKING wine which is alcohol free and found near the vinegar at your local grocery store.

This is not a low-fat dish, but I DO appreciate it's fresh ingredients and LOVE the herbs in the steak marinade.  This makes for a very pretty presentation (a great way to "dress up" grilled steak w/ guests) and is oh-so-yummy!!!!

IMPORTANT STEP:  MARINATE YOUR STEAK.  I have a favorite marinade recipe and it makes all the difference in the WORLD in how tender/flavorful your steaks turn out.  Here is my favorite homemade marinade recipe: (from allrecipes.com)


Ingredients

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white or black pepeer
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon fresh minced garlic (optional) or 1 1/2 tbsp of garlic powder
• Toss all ingredients into shallow dish.  Poke holes in steaks and place in dish.  Marinade for several hours or overnight.  (be sure to turn the steaks over at least 1 time to get both sides marinaded)

CREAM SAUCE Ingredients:

8-12 oz (measure by WEIGHT) of small portabello mushrooms SLICED (or morels, which is what i used.)
2 tbsp butter
1 tbsp of olive oil
1 cup of red wine
1 lemon, juiced
1/2 cup of heavy whipping cream (or half and half if you want to cut some fat out)
1 tsp of capers
A small handful of fresh parsley (or a couple tsp of dried)

While you're heating up your grill, make the cream sauce.  Start w/ a medium skillet or stir fry pan.  Melt the butter and olive oil over medium heat.  Toss in the sliced mushrooms, give a good stir and immediately add the red wine and lemon juice.  Allow to simmer so the wine reduces by about 1/3.  Add the cream, capers and parsley.  Remove from heat or place on a warmer or on very low heat.

When steaks are done, simplY pour/drizzle sauce over your steaks.  It's not super thick...more on the thin side but soooooo good!!!

WHAT ARE CAPERS?:  capers are found around pickles/olives and are packaged in a jar.  They are flower buds that are hand-picked from a bush native to the Mediterranean.  After sun-drying, they are pickled in vinegar.  They add a unique tang flavor and are salty.  A little goes a long way.