Pan-Seared Steak With Mushroom-Merlot Sauce

Pan-Seared Steak With Mushroom-Merlot Sauce
Pan-Seared Steak With Mushroom-Merlot Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 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

Directions

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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