Peppered Steak with Mushrooms & Red Wine Pan Sauce, 2/11/14
Share the loveand a sweetheart steak on Valentine's Day with this recipe for two. While yoursteak rests, make the red wine sauce in the same skillet, capturing any flavorleft behind. Thinly slice the steak to share and pour two glasses of wine!Serve with your favorite green vegetable.
- 1 sweetheart steak, or 1 (12-ounce) New York strip or ribeyesteak
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon fine sea salt
- 6 teaspoons butter, divided
- 8 ounces sliced cremini mushrooms
- 1 large shallot, thinly sliced (about 1/3 cup)
- 1/2 cup dry red wine
- 1/3 cup beef broth
Pat steak dryand coat with pepper and salt. Set aside. In a medium skillet, heat 1 teaspoonbutter over medium-high heat until hot. Add mushrooms and 1 tablespoon water.Cover and cook about 5 minutes or until mushrooms release liquid and start tobecome tender, stirring occasionally. Uncover and cook 3 to 4 minutes longer oruntil mushrooms are tender and golden. Transfer to a bowl.
Melt 3 teaspoons butter in the skillet over medium-high heat. Add steak andbrown on all sides, until done to your liking. Remove and cover to keepwarm.
Add shallot to the skillet and cook until starting to brown, 30 seconds to 1minute, stirring. Add wine and stir, scraping up brown bits from bottom of pan.Cook until reduced by half, about 3 minutes. Stir in broth and bring to asimmer. Cook until reduced by half, about 3 minutes longer. Remove from heatand whisk in remaining 2 teaspoons butter just until it melts. Slice steak anddivide among 2 serving plates. Toss mushrooms with red wine sauce and spoonover steak.
Per Serving:580 calories (330 from fat), 37gtotal fat, 18g saturated fat, 0mg cholesterol, 500mg