Pan-seared Steak With Mushroom-merlot Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 (10 ounce) rib eye steaks, 10-ounces each
• salt, to taste
• 2 teaspoons pepper, coarsely-ground
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter, chilled
• 6 ounces shiitake mushrooms, stemmed, cut into 1/2-inch pieces
• 1 shallot, thinly sliced
• 3/4 cup merlot
• 1 tablespoon fresh thyme, chopped

Recipe

• 1 sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
• 2 heat oil in heavy medium skillet over medium-high heat.
• 3 add steaks; cook to desired doneness, about 3 minutes per side for medium.
• 4 transfer steaks to 2 plates (do not clean skillet).
• 5 add 1 tablespoon butter to pan.
• 6 add mushrooms and shallot; sauté 2 minutes.
• 7 add wine and thyme and boil until wine is reduced by half, about 2 minutes.
• 8 remove from heat.
• 9 whisk in 2 tablespoons butter, 1 tablespoon at a time.
• 10 season sauce with salt and pepper.
• 11 pour over steaks.