Yield: Makes 4 servings.
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons sun dried tomato
4 oz 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" thick
Heat a small saute pan over medium heat. Add olive oil, 2 cloves of garlic, sun dried tomatoes and mushrooms, saute until the mushrooms 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 frying 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 mushrooms, tomato mixture, top with sherry and soy sauce.