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Ribeye with Red Wine Mushroom Sauce and Stuffed Studly Spuds

Ribeye with Red Wine Mushroom Sauce and Stuffed Studly Spuds

Ribeye with Red Wine Mushroom Sauce and Stuffed Studly Spuds | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

Who ordered steak and potatoes?! Grilled ribeyes with a rich red wine mushroom sauce and stuffed studly spuds that are crazy delicious!

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Yields4 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Ribeyes
 2 boneless ribeye steaks, 12-14 oz each
 kosher salt and black pepper, to taste
Red Wine Mushroom Sauce
 1 tbsp olive oil
 8 oz cremini mushrooms, stems removed and quartered
 1 large shallot, finely chopped
 ½ cup Cabernet Sauvignon (or red wine of your choice)
 1 cup beef stock
 1 tbsp unsalted butter
Stuffed Sweet Potatoes
 2 medium sweet potatoes
 2 tbsp butter
 1 splash milk
 salt, pepper, and onion powder, to taste
 ¼ cup kalamata olives, chopped
 ¼ cup sun dried tomatoes, chopped
 2 tbsp butter, softened
 1 tsp sage
 1 tsp oregano
 ¼ cup shredded Romano cheese
Stuffed Baked Potatoes
 2 medium Russet potatoes
 2 tbsp butter
 1 splash milk
 salt, pepper, and onion powder, to taste
 1 ear of corn
 1 medium zucchini
 garlic powder
 Italian seasoning
 2 strips bacon, cooked and crumbled
 ¼ cup shredded Manchego cheese
 2 tbsp plain Greek yogurt
 2 tsp finely chopped dill
 1 splash lemon juice

Prep the Potatoes
1

Preheat oven to 400°F. Bake the sweet and Russet potatoes for about 35-45 minutes, until fork tender.

2

While the potatoes bake, preheat your grill. Slice the zucchini in half lengthwise, brush with a bit of oil and season with salt, pepper, and Italian seasoning to taste. Brush the corn with a bit of oil and season with salt, pepper, and garlic powder to taste. Grill for about 4-5 minutes on each side until the corn is a bit charred and the zucchini has softened. Remove from the grill, cut the corn from the cob and dice the zucchini. Set aside.

3

Allow the potatoes to cool slightly then slice, scoop out the insides, and place in separate bowls (one for the sweets, one for the Russets).

4

Add 2 tbsp butter and a splash of milk to each bowl. Blend with a hand mixer until smooth and season with salt, pepper, and onion powder to taste. Fill the potato shells with the mixture.

5

For the sweet potatoes: In a small bowl mix together the softened butter, sage and oregano. Top each with half of the herb butter, diced kalamatas, sun dried tomatoes, and Romano cheese.

6

For the Russet potatoes: In a small bowl, mix together the Greek yogurt, dill, and lemon juice. Season with salt and pepper to taste and mix until well combined. Top each with half the grilled corn and diced zucchini, crumbled bacon, Manchego cheese, and the yogurt sauce.

Grill the Ribeyes
7

Lightly oil the preheated grill (or a grill pan) and cook the steaks for about 6 minutes per side for medium-rare, or to your desired level of doneness.

8

Transfer the steaks to a serving platter, cover loosely with foil, and let rest for 10 minutes.

Make the Red Wine Mushroom Sauce
9

Heat the olive oil in a large sauté pan over medium-high heat.

10

Add the mushrooms and sauté, stirring occasionally, until nicely browned, about 6-8 minutes. Transfer the mushrooms to a bowl.

11

Add the shallot to the pan and sauté for about 1 minute, until softened.

12

Stir in the wine and simmer until reduced by half, about 2 minutes.

13

Add the beef stock and simmer for about 4-6 minutes, until slightly thickened.

14

Return the mushrooms to the pan and cook for 1-2 minutes, until they are heated through.

15

Remove from heat and stir in the butter.

16

Slice the ribeyes against the grain, return to the serving platter, and spoon the red wine mushroom sauce over the top. Serve alongside the stuffed studly spuds and enjoy!

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Ingredients

Ribeyes
 2 boneless ribeye steaks, 12-14 oz each
 kosher salt and black pepper, to taste
Red Wine Mushroom Sauce
 1 tbsp olive oil
 8 oz cremini mushrooms, stems removed and quartered
 1 large shallot, finely chopped
 ½ cup Cabernet Sauvignon (or red wine of your choice)
 1 cup beef stock
 1 tbsp unsalted butter
Stuffed Sweet Potatoes
 2 medium sweet potatoes
 2 tbsp butter
 1 splash milk
 salt, pepper, and onion powder, to taste
 ¼ cup kalamata olives, chopped
 ¼ cup sun dried tomatoes, chopped
 2 tbsp butter, softened
 1 tsp sage
 1 tsp oregano
 ¼ cup shredded Romano cheese
Stuffed Baked Potatoes
 2 medium Russet potatoes
 2 tbsp butter
 1 splash milk
 salt, pepper, and onion powder, to taste
 1 ear of corn
 1 medium zucchini
 garlic powder
 Italian seasoning
 2 strips bacon, cooked and crumbled
 ¼ cup shredded Manchego cheese
 2 tbsp plain Greek yogurt
 2 tsp finely chopped dill
 1 splash lemon juice

Directions

Prep the Potatoes
1

Preheat oven to 400°F. Bake the sweet and Russet potatoes for about 35-45 minutes, until fork tender.

2

While the potatoes bake, preheat your grill. Slice the zucchini in half lengthwise, brush with a bit of oil and season with salt, pepper, and Italian seasoning to taste. Brush the corn with a bit of oil and season with salt, pepper, and garlic powder to taste. Grill for about 4-5 minutes on each side until the corn is a bit charred and the zucchini has softened. Remove from the grill, cut the corn from the cob and dice the zucchini. Set aside.

3

Allow the potatoes to cool slightly then slice, scoop out the insides, and place in separate bowls (one for the sweets, one for the Russets).

4

Add 2 tbsp butter and a splash of milk to each bowl. Blend with a hand mixer until smooth and season with salt, pepper, and onion powder to taste. Fill the potato shells with the mixture.

5

For the sweet potatoes: In a small bowl mix together the softened butter, sage and oregano. Top each with half of the herb butter, diced kalamatas, sun dried tomatoes, and Romano cheese.

6

For the Russet potatoes: In a small bowl, mix together the Greek yogurt, dill, and lemon juice. Season with salt and pepper to taste and mix until well combined. Top each with half the grilled corn and diced zucchini, crumbled bacon, Manchego cheese, and the yogurt sauce.

Grill the Ribeyes
7

Lightly oil the preheated grill (or a grill pan) and cook the steaks for about 6 minutes per side for medium-rare, or to your desired level of doneness.

8

Transfer the steaks to a serving platter, cover loosely with foil, and let rest for 10 minutes.

Make the Red Wine Mushroom Sauce
9

Heat the olive oil in a large sauté pan over medium-high heat.

10

Add the mushrooms and sauté, stirring occasionally, until nicely browned, about 6-8 minutes. Transfer the mushrooms to a bowl.

11

Add the shallot to the pan and sauté for about 1 minute, until softened.

12

Stir in the wine and simmer until reduced by half, about 2 minutes.

13

Add the beef stock and simmer for about 4-6 minutes, until slightly thickened.

14

Return the mushrooms to the pan and cook for 1-2 minutes, until they are heated through.

15

Remove from heat and stir in the butter.

16

Slice the ribeyes against the grain, return to the serving platter, and spoon the red wine mushroom sauce over the top. Serve alongside the stuffed studly spuds and enjoy!

Ribeye with Red Wine Mushroom Sauce and Stuffed Studly Spuds

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