Prep 10 mins
Cook 20 mins
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.
- 14.79 ml extra virgin olive oil
- 2 rib eye steaks, about 1 lb. each
- 2.46 ml salt
- 2.46 ml fresh ground pepper
- 1 red onion, sliced
- 2 clove garlic, minced
- 226.79 g mixed wild mushroom, coarsely chopped
- 236.59 ml merlot
- 29.58 ml unsalted butter
- 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.
Delicious rib-eye steaks, so easy to make. I like the idea of finishing them in the oven. The timing was perfect. The sauce was yummy, I used regular mushrooms as I couldn't find wild mushrooms. Thank you Judy for a delicious dinner.
Perfectly delicious! This is a very good way to cook steak indoors. Thanks, Hey Jude for posting this one.