Rub the Ribeye with Carità Extra Virgin Olive Oil. Mix the Spice Bouquet Cajun Dry Rub and Granulated Garlic and season both sides with the spice mixture. In a hot sauté pan, sear the Ribeye for 3 minutes on both sides and place in a 350 degree oven for 5 minutes for medium.
Re-hydrate the sun dried tomatoes in hot water (after they have rehydrated squeeze out the excess moisture and set aside). Brown the butter in a large sauté pan over med-high heat. Add shallots and pancetta and cook until brown. Add the mushrooms and lightly season with salt and pepper. Make sure the mushrooms are coated with the butter and let the mushrooms cook UNSTIRRED until they brown, about 5 minutes. Continue cooking the mushrooms until all the moisture is gone from the pan (about 15-20 minutes). Deglaze with 2 oz. of the Red Wine. Cook till all the wine has evaporated. Repeat this step with the remaining Red Wine. Add heavy cream and tomatoes, season with salt and pepper to taste. Reduce the heavy cream until it coats the mushrooms. Add the chives and tarragon.