- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons sun dried tomato
- 4 ounces beech mushrooms
- 1 cup sherry wine
- 1/2 cup Kikkoman Soy Sauce
- 2 sprigs rosemary
- 2 tablespoons butter or margarine
- 2 tablespoons sun-dried tomato, sliced
- 4 boneless rib eye steaks, 1-1/4-inch thick
- Heat a small saute pan over medium heat. Add olive oil, 2 cloves of garlic, sun dried tomatoes and mushroom, saute until the mushroom give up their liquid, set aside. In a medium saucepan bring sherry and soy sauce to a slow boil, add rosemary sprigs and gently simmer for 5 minutes before discarding rosemary. Heat a heavy non-stick fry pan, add butter and remaining garlic clove. When hot, sear steaks on one side until browned. Turn, sear 2 minutes and cook to desired doneness. Drizzle each steak with mushroom, tomato mixture, top with sherry and soy sauce.