Special Steaks With Mushroom Red Wine Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 filet mignon or 4 New York strip steaks or 4 rib eye steaks
- salt & pepper
- 1 lb shiitake mushrooms or 1 lb button mushroom, sliced
- 2 shallots, finely diced
- 1 cup red wine
- 14 teaspoon thyme
- 12 cup low sodium beef broth
- 1 tablespoon Dijon mustard
- 2 tablespoons cold unsalted butter
- Wipe mushrooms with damp cloth to clean and cut off dry stems.
- Slice.
- Heat the olive oil and butter over high heat.
- Season the steaks with salt and pepper.
- Place the steaks in the skillet and sear until golden brown, then turn the steaks over and continue cooking to the desired doneness.
- Remove the steaks to a plate and keep warm.
- Return the pan to high heat and add the shallots and mushrooms.
- Cook until golden brown and soft.
- Add the red wine and reduce by half.
- Then add the broth and cook until reduced by half.
- Whisk in the mustard and butter and cook for an additional 30 seconds.
- Place steaks on serving plates and serve with the sauce.
- Serve immediately.
unsalted butter, olive oil, filet, salt, shiitake mushrooms, shallots, red wine, thyme, beef broth, mustard, cold unsalted butter
Taken from www.food.com/recipe/special-steaks-with-mushroom-red-wine-sauce-284774 (may not work)