Pan-Seared Steak With Mushroom-Cabernet Sauce

by Jana Harvey on April 14, 2011

2 10-ounce rib-eye steaks
2 teaspoons coarsely ground pepper
2 tablespoons vegetable oil
3 tablespoons chilled unsalted butter
6 ounces fresh shiitake mushrooms, stemmed, cut in to 1/2-inch pieces
1 shallot, thinly sliced
2 cloves of garlic, minced
3/4 cup Jana Cathedral Bordeaux Blend
1 tablespoon 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, shallot and garlic; 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.


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