Pan-Seared steaks with Mushroom-Merlot Sauce

By ezunich

Ingredients

• 2 (10 oz) rib-eye steaks
• 2 tsp coarsely ground pepper
• 2 tbsp vegetable oil
• 3 tbsp chilled unsalted butter
• 6 oz fresh shiitake mushrooms, stemmed, cut into l/2-inch pieces
• 1 shallot, thinly sliced
• 3/4 cup Merlot
• 1 tbsp chopped fresh thyme

Details

Servings 2

Preparation

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 tableon butter to pan. Add mushrooms
shallot; saute 2 minutes. Add wine thyme and boil until wine is reduced half; about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tbsp at a time. Season sauce with salt and pepper. Pour over steaks.