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Ingredients
- Â Â Ribeye steak, dry rubbed with kosher salt,
- Â Â grnd ancho chile, paprika, and sugar
- Â Â Oil
- Â Â Chopped garlic
- Â Â Chopped onion
- Â Â Portabello mushroom
- Â Â Red wine
- Â Â Beef stock
- Â Â Ancho puree
- Â Â Fresh sage
- Â Â Pinto beans
- Â Â Roasted corn
- Â Â Diced Roma tomatoes
Directions
- Note: This dish from the Rainforest Cafe was given as an ingredient only recipe. The exact amounts are proprietary information and the restaurant won't make them public.
- Ribeye Steak: Dredge steak in rub; grill to desired doneness.
- Pinto Bean and Portabello Mushroom Ragout: Heat oil in skillet. Add in mushrooms, onion and garlic. Saute/fry for several min. Deglaze pan with red wine and reduce in half. Add in beef stock, ancho puree and sage. Cook till reduced in half. Add in pinto beans, roasted corn and Roma tomatoes and cook for an additional five min. Serve alongside steak.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 409g | |
| Calories 144 | |
| Calories from Fat 8 | 6% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 120mg | 5% |
| Potassium 1010mg | 29% |
| Total Carbs 26.46g | 7% |
| Dietary Fiber 5.5g | 18% |
| Sugars 10.46g | 7% |
| Protein 5.88g | 9% |
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