Rib-Eyes with Steak Fries

• 3 cups minced garlic
• 3/4 cup cracked black pepper
• 3/4 cup salt
• 12 each boneless beef rib-eye steaks, 6 oz. (170 g) each
• 60 each whole button mushrooms
• 3/4 cup butter, clarified
• 3 qt. chicken stock
• 1-1/2 cups Bull's-Eye Bold Original Barbecue Sauce
• frozen steak fries
• 1/4 cup fresh parsley, chopped

1. Mix garlic, pepper and salt.
2. Coat both sides of steaks with seasoning mixture.
3. Refrigerate until ready to use.
4. Sear mushrooms in butter in large saute pan on medium-high heat until lightly browned, stirring frequently.
5. Stir in chicken stock and barbecue sauce; simmer until mushrooms are glazed and sauce is reduced by 3/4.
6. Meanwhile, cook steaks on grill preheated to medium-high heat 3 min.
7. on each side or to medium (160 degrees F) or desired doneness.
8. Cut each steak into 6 strips; keep warm.
9. Deep fry steak fries as directed on package; drain.
10. For each portion, 3 servings: Combine 6 meat strips, 5 glazed mushrooms with 1/4 cup (50 mL) sauce, and 1/2 lb.
11. (225 g) steak fries; spoon onto plate.
12. Garnish with 1 tsp.
13. (5 mL) parsley.

garlic, cracked black pepper, salt, boneless beef, button mushrooms, butter, chicken stock, barbecue sauce, fries, fresh parsley

Taken from www.kraftrecipes.com/recipes/rib-eyes-steak-fries-123784.aspx (may not work)