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red wine steak and mushrooms recipe

Written on Wednesday, August 10, 2016 | 6:28:00 PM

Serves : servings 

Ingredients : 
- 2 rib-eye steaks (1½ to 2 pounds total)
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter, divided (see notes)
- ¾ cup red wine or beef stock
- 8 ounces white mushrooms, sliced

Preparation Method :
1) Pat the steaks dry with a paper towel, leave on or trim off the fat, and sprinkle both sides of the steaks with salt and pepper. Let rest for 10 to 30 minutes before cooking.

2) In a large skillet over high heat, heat the vegetable oil for 2 minutes, then lower the heat to medium-high and add the steaks. Cook for 4 minutes, then flip them, add 1 tablespoon of the butter to one side of the skillet, and let the butter melt.

3) With a spoon, scoop up some of the melted butter and spoon it over the steaks, repeat the spooning motion for about 1 minute, then let the steaks cook for 4 minutes (see notes). If you have not trimmed away the fat before cooking, use tongs to hold each steak on its side wherever the fat is and let the fat render for a minute. Remove from the pan and let rest until ready to serve.

4) Lower the heat to medium and pour in the red wine. Deglaze the pan by stirring the wine and loosening any browned bits that are on the bottom, 1 minute. Add the mushrooms and remaining tablespoon of butter and swirl around, then cook, stirring occasionally, for 10 minutes. The liquid will reduce down to a thick sauce.

5. Spoon the mushrooms and sauce over the steaks, then serve and enjoy.

You can use less butter if you’d like. For steaks cooked to medium doneness, remove from the skillet when they reach 155°F on a meat thermometer.


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