Rib-eye steaks with merlot-mushroom melange
photo by sloe cooker
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 tablespoon extra virgin olive oil
- 2 rib eye steaks, about 1 lb. each
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 red onion, sliced
- 2 cloves garlic, minced
- 1⁄2 lb mixed wild mushroom, coarsely chopped
- 1 cup merlot
- 2 tablespoons unsalted butter
directions
- Heat oven to 350°.
- Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper.
- Add steak to skillet and sear to brown one side, about 2 minutes; turn and brown the other side, 2 minutes; remove steaks to a shallow roasting pan; place in oven and roast until desired doneness, about 7 minutes for rare.
- Meanwhile, lower heat on skillet to medium-high and add onions, cook, stirring, until onions are lightly colored, about 4 minutes; add garlic and remaining 1/4 teaspoon of salt and pepper; cook 1 minute; add mushrooms, cook, stirring often, until lightly browned, about 3 minutes.
- Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes.
- Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.
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Reviews
-
I'm not sure if I cooked this correctly, after I poured the wine in, it took 15+ minutes to condense and thicken, by that time the mushrooms and onions were completely soaked and soggy. I ended up throwing the muchrooms away (they tasted too much like wine) and had to cut up some more mushrooms to put in at the last 2-3 minutes of cooking. Those turned out better. All in all, the sauce turned out okay.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin