Pan-Seared Steak With Mushroom-Merlot Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a great way to have steaks. From Bon Appetit. Ingredients:
2 (10 ounce) rib eye steaks, 10-ounces each |
salt, to taste |
2 teaspoons pepper, coarsely-ground |
2 tablespoons vegetable oil |
3 tablespoons unsalted butter, chilled |
6 ounces shiitake mushrooms, stemmed, cut into 1/2-inch pieces |
1 shallot, thinly sliced |
3/4 cup merlot |
1 tablespoon fresh thyme, chopped |
Directions:
1. Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
2. Heat oil in heavy medium skillet over medium-high heat.
3. Add steaks; cook to desired doneness, about 3 minutes per side for medium.
4. Transfer steaks to 2 plates (do not clean skillet).
5. Add 1 tablespoon butter to pan.
6. Add mushrooms and shallot; sauté 2 minutes.
7. Add wine and thyme and boil until wine is reduced by half, about 2 minutes.
8. Remove from heat.
9. Whisk in 2 tablespoons butter, 1 tablespoon at a time.
10. Season sauce with salt and pepper.
11. Pour over steaks.
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