A delicious steak topped with savory Mushroom Madeira and served with Lobster Smashed Yukon Gold Potatoes and Grilled Asparagus with Lemon Dill Sauce.
YORK, Pa. — Just in time for the holidays, Oliva’s is back in the FOX43 Kitchen to prepare a delicious holiday feast: Fire-grilled Ribeye Steak Saltimbocca topped with savory Mushroom Madeira and served with Lobster Smashed Yukon Potatoes and Grilled Asparagus topped with Lemon Dill Sauce.
And since no feast is complete without some libations, Olivia’s is also serving a scrumptious Santa-Rita!
Here are the recipes:
Fire-Grilled Ribeye
Season both sides with Salt & Pepper.
Chargrill until internal temperature reaches 100°-110°F for a medium rare finish.
Top with Sage leaves, Prosciutto, Asiago, and Provolone.
Place in preheated broiler and broil until perfectly brown on top.
Saute the mushrooms with a pinch of salt and pepper, sun-dried tomatoes, and shallots.
Deglaze with Madeira wine.
Add chicken stock, and bring to a boil. Stir well and then ladle over top the steak.