Rib-eye steaks with merlot-mushroom melange

By Hey Jude on March 06, 2004

25 Characters Max

Enter Time:


You can create up to five timers


    1. 1 tablespoon extra virgin olive oil
    2. 2 rib eye steaks, about 1 lb. each
    3. 1/2 teaspoon salt
    4. 1/2 teaspoon fresh ground pepper
    5. 1/2 red onion, sliced
    6. 2 cloves garlic, minced
    7. 1/2 lb mixed wild mushroom, coarsely chopped
    8. 1 cup merlot
    9. 2 tablespoons unsalted butter


  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.