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Rib-eye steaks with merlot-mushroom melange

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“We had these wonderful steaks for our Valentine's Day dinner, along with roasted asparagus and rolls. Very good and very easy to fix. I found this in the Chicago Tribune's 'Dinner Tonight' column. If you can't get fresh wild mushrooms, you can use dried ones soaked in hot water for 30 minutes.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°.
  2. Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper.
  3. 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.
  4. 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.
  5. Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes.
  6. Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.

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