Pan-Seared Steak With Mushroom-Merlot Sauce

• 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

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; saute 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.

salt, pepper, vegetable oil, unsalted butter, shiitake mushrooms, shallot, merlot, fresh thyme

Taken from www.food.com/recipe/pan-seared-steak-with-mushroom-merlot-sauce-315071 (may not work)