Emeril's Wild Mushroom and Onion Steaks |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This was off Emerils site and I wanted to make sure I didn't lose it! It's safe here :) Ingredients:
4 (10 ounce) boneless rib-eye steaks, about 1 inch thick |
salt & freshly ground black pepper |
1/4 cup olive oil |
6 cups sliced assorted fresh wild mushrooms (shiitakes, chanttrelles, oyster or black trumpet) |
2 cups sliced onions |
2 tablespoons minced garlic |
8 tablespoons unsalted butter, cut into cubes |
Directions:
1. Using your hand, pound the steaks once or twice.
2. Season with salt and pepper.
3. Heat the olive oil in a large saute pan.
4. When the oil is very hot, sear the steaks for about 3 minutes on the first side, turn the steaks over and saute for 2 minutes on the second side.
5. Add the mushrooms, onions and garlic and saute for 1 minute.
6. Season with salt and pepper.
7. Turn the steaks over to the first side, dot with butter cubes, cover the skillet and cook for 1 minute.
8. Remove the skillet from the heat.
9. To serve, place the steaks on a platter and cover with the mushrooms and onions and juices from the pan.
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