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Pan-Seared Steak With Mushroom-Merlot Sauce


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  • 2 beef rib-eye steaks - (10 oz ea)
  • Salt to taste
  • 2 teaspoons coarsely-ground pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons chilled unsalted butter
  • 6 ounces fresh shiitake mushrooms stemmed, and cut into 1/2" pieces
  • 1 shallot thinly sliced
  • 3/4 cup Merlot
  • 1 tablespoon chopped fresh thyme


Servings 2


Step 1

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; sauté 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.

This recipe yields 2 servings (can be doubled).

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