ezRecipe-Zee: Cooking Recipe: How to make Pan-Seared Steak With Mushroom-Merlot Sauce

Pan-Seared Steak With Mushroom-Merlot Sauce

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Date Added:	February 29, 2008
Calories:
Serves:	2
Prep. Time:	0:00
Category:	Beef, Main Dish

Ingredients:

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

Directions: one line for each direction. When saved the lines will be numbered.

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; saut� 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).
Comments: This elegant entr�e 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.

Notes:
Recipe from the article "30-Minute Main Courses: Our Favorite Fast Eats" by Brooke Dojny and Melanie Barnard

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, March 2001