RIBEYE WITH RED WINE MUSHROOM SAUCE AND STUFFED STUDLY SPUDS – Dads That Cook

Ingredients

• 2 boneless ribeye steaks, 12-14 oz each
• Kosher salt and black pepper, to taste
• 1 tbsp olive oil
• 8 oz cremini mushrooms, stems removed and quartered
• 1 large shallot, finely chopped
• ½ cup Cabernet Sauvignon (or red wine of your choice)
• 1 cup beef stock
• 1 tbsp unsalted butter
• 2 medium sweet potatoes
• 2 tbsp butter
• 1 splash milk
• Salt, pepper, and onion powder, to taste
• ¼ cup kalamata olives, chopped
• ¼ cup sun dried tomatoes, chopped
• 2 tbsp butter, softened
• 1 tsp sage
• 1 tsp oregano
• ¼ cup shredded Romano cheese
• 2 medium Russet potatoes
• 1 ear of corn
• 1 medium zucchini
• Garlic powder
• Italian seasoning
• 2 strips bacon, cooked and crumbled
• ¼ cup shredded Manchego cheese
• 2 tbsp plain Greek yogurt
• 2 tsp finely chopped dill
• 1 splash lemon juice