Pan Roasted Ribeye 

Today for you a delicious recipe, meat with mushrooms and cherry tomatoes! Oh but this recipe is not mine, it's my friend's, since he prepared it for me the first time I have never stopped asking him to prepare it often. 🙂 After I finished this dish I used two nice pieces of bread to finish the sauce!

If you consider yourself a steak lover this cowboy ribeye steak on the bone and perfectly pan-seared must be next on the dinner menu! This tender and juicy rib is sprinkled with a buttery mixture of garlic and herbs while burning it to perfection golden brown! This thick-cut cowboy rib is perfectly pan-seared and really juicy! I love meat with mushrooms and  cherry tomatoes but I had never thought of adding vinegar!

Simply great! 🙂

Meat ingredients

4 slices of veal with very little fat

200 g cherry tomatoes

200 g fresh mushrooms

2 glasses of water

half a glass of extra virgin olive oil

a few cloves of garlic

3/4 glass of red wine

half a glass of red wine vinegar

salt, pepper and chili pepper to taste

Preparation

To prepare the meat with mushrooms and cherry tomatoes, first clean and cut the mushrooms and cherry tomatoes. With kitchen scissors also cut the meat into small pieces. In a pan pour the water, oil, garlic in whole cloves and meat. Light the flame that should be medium. Turn the meat from time to time until it has changed color and has become the typical color of cooked meat. Then add the cherry tomatoes and mushrooms. When the cherry tomatoes begin to become soft, crush them lightly with a wooden spoon to let out all the pulp. When you have created a nice sauce add salt, pepper, chili and red wine. Cook for about 30-40 minutes. The meat with mushrooms and cherry tomatoes will be ready when the sauce has shrunk. Just before the end of cooking, add the vinegar. This ingredient is essential for the success of this dish.