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Renegade Chef: Steak Delmonico (For Dad)

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Steak Delmonico

(For Dad)

4 14-ounce ribeye steaks

2 portabello mushrooms, stems and gills removed

12 sun-dried tomatoes

4 fresh rosemary sprigs

Salt and pepper to taste

1 cup beef stock

1/2 cup balsamic vinegar

1/4 cup fresh ginger, finely chopped

1/4 cup shallots, finely chopped

1/4 cup carrots, finely chopped

1/4 cup celery, finely chopped

Salt and pepper to taste

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