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Rainforest Cafe Southwestern Ancho Chile Ribeye


** This dish from the Rainforest Cafe was given as an ingredient recipe only. The exact amounts are proprietary information, and the restaurant will not make them public.



  • Rib Eye steak - dry rubbed with kosher salt, ground ancho chile, paprika, and sugar

Pinto Bean and Portobello Mushroom Ragout

  • Oil
  • Minced garlic
  • Minced onion
  • Portobello mushroom
  • Red wine
  • Beef stock
  • Ancho puree
  • Fresh sage
  • Pinto beans
  • Roasted corn
  • Diced Roma tomatoes


  1. Rib Eye Steak: Dredge steak in rub; grill to desired doneness.
  2. Pinto Bean and Portobello Mushroom Ragout: Heat oil in skillet. Add mushrooms, onion and garlic. Sauté for several minutes.
  3. Deglaze pan with red wine and reduce in half. Add beef stock, ancho puree and sage. Cook until reduced in half.
  4. Add pinto beans, roasted corn and Roma tomatoes and cook for an additional five minutes. Serve alongside steak.

Posted by GayleL at Recipe Goldmine 6/6/01 10:59:08 pm.

Source: Chef Richard Wineman/Rainforest Cafe - - from Rudy2 September 16, 2000 09:20 pm


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