• 4 14 oz.  ribeye steaks 
• 2  Portobello mushrooms, stems and grills removed 
• 12  Roland Sun dried tomatoes
• 4 fresh rosemary sprigs
•  Roland Peppercorn Brandy Sauce
•  Salt  
•  Pepper 

1. Preheat grill. Grill steak. Season mushrooms with salt and pepper and place on grill.
Grill steak to desired doneness and mushrooms until they are tender.
2. Remove everything from the grill. Cut mushrooms into small triangles. Skewer
mushroom pieces and sun-dried tomatoes on rosemary sprigs.
3. Place grilled steak on plate and top with rosemary skewers. Serve Peppercorn Brandy Sauce on the side.