Rib-eye steaks with merlot-mushroom melange |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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We had these wonderful steaks for our Valentine's Day dinner, along with roasted asparagus and rolls. Very good and very easy to fix. I found this in the Chicago Tribune's 'Dinner Tonight' column. If you can't get fresh wild mushrooms, you can use dried ones soaked in hot water for 30 minutes. Ingredients:
1 tablespoon extra virgin olive oil |
2 rib eye steaks, about 1 lb. each |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/2 red onion, sliced |
2 cloves garlic, minced |
1/2 lb mixed wild mushroom, coarsely chopped |
1 cup merlot |
2 tablespoons unsalted butter |
Directions:
1. Heat oven to 350°.
2. Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper.
3. Add steak to skillet and sear to brown one side, about 2 minutes; turn and brown the other side, 2 minutes; remove steaks to a shallow roasting pan; place in oven and roast until desired doneness, about 7 minutes for rare.
4. Meanwhile, lower heat on skillet to medium-high and add onions, cook, stirring, until onions are lightly colored, about 4 minutes; add garlic and remaining 1/4 teaspoon of salt and pepper; cook 1 minute; add mushrooms, cook, stirring often, until lightly browned, about 3 minutes.
5. Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes.
6. Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.
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