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Categories:Viewed: 54 - Published at: 8 years ago
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
Method
- Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
- Heat oil in heavy medium skillet over medium-high heat.
- Add steaks; cook to desired doneness, about 3 minutes per side for medium.
- Transfer steaks to 2 plates (do not clean skillet).
- Add 1 tablespoon butter to pan.
- Add mushrooms and shallot; saute 2 minutes.
- Add wine and thyme and boil until wine is reduced by half, about 2 minutes.
- Remove from heat.
- Whisk in 2 tablespoons butter, 1 tablespoon at a time.
- Season sauce with salt and pepper.
- Pour over steaks.
