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    You are in: Home / Recipes / Rib-eye steaks with merlot-mushroom melange Recipe
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    Rib-eye steaks with merlot-mushroom melange

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 21, 2004

      Delicious rib-eye steaks, so easy to make. I like the idea of finishing them in the oven. The timing was perfect. The sauce was yummy, I used regular mushrooms as I couldn't find wild mushrooms. Thank you Judy for a delicious dinner.

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    • on February 16, 2012

      Perfectly delicious! This is a very good way to cook steak indoors. Thanks, Hey Jude for posting this one.

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    • on June 26, 2008

      wonderfully simple

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    • on February 17, 2005

      I'm not sure if I cooked this correctly, after I poured the wine in, it took 15+ minutes to condense and thicken, by that time the mushrooms and onions were completely soaked and soggy. I ended up throwing the muchrooms away (they tasted too much like wine) and had to cut up some more mushrooms to put in at the last 2-3 minutes of cooking. Those turned out better. All in all, the sauce turned out okay.

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    Nutritional Facts for Rib-eye steaks with merlot-mushroom melange

    Serving Size: 1 (284 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 300.9
     
    Calories from Fat 168
    55%
    Total Fat 18.7 g
    28%
    Saturated Fat 8.3 g
    41%
    Cholesterol 30.5 mg
    10%
    Sodium 595.1 mg
    24%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.1 g
    16%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    rib eye steaks

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