This elegant entrée deserves special accompaniments, like buttered baby carrots
sprinkled with chopped tarragon, twice-baked potatoes (available frozen) and a
spinach salad tossed with toasted walnuts. New-York-style cheesecake with
strawberries provides the properly indulgent finale.
2 10-ounce rib-eye steaks
2 teaspoons coarsely ground pepper
2 tablespoons vegetable oil
3 tablespoons chilled unsalted butter
6 ounces fresh shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup Merlot
1 tablespoon chopped fresh thyme
Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to
desired doneness, about 3 minutes per side for medium. Transfer steaks to 2
plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and
shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by
half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1
tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.
Makes 2 servings; can be doubled.
Main Course Recipes