Pan-Seared Steak With Mushroom-Merlot Sauce Recipe - Cooking Index
Pan-Seared Steak With Mushroom-Merlot Sauce Recipe - Cooking Index
This elegant entree deserves special accompaniments, like buttered baby carrots sprinkled with chopped tarragon, twice-baked potatoes (available frozen) and a spinach salad tossed with toasted walnuts. New-York-style cheesecake with strawberries provides the properly indulgent finale.
Type: Meat| 2 | Beef rib-eye steaks - (10 oz ea) | |
| Salt - to taste | ||
| 2 teaspoons | 10ml | Coarsely-ground pepper |
| 2 tablespoons | 30ml | Vegetable oil |
| 3 tablespoons | 45ml | Chilled unsalted butter |
| 6 oz | 170g | Fresh shiitake mushrooms - stemmed, and |
| Cut into 1/2" pieces | ||
| 1 | Shallot - thinly sliced | |
| 3/4 cup | 177ml | Merlot |
| 1 tablespoon | 15ml | Chopped fresh thyme |
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.
This recipe yields 2 servings (can be doubled).
Source:
Bon Appetit, March 2001
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