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Mushrooms add a savory flavor that makes beef taste even meatier, while red wine brings acidity for balance. Splurge on great steaks in this simple recipe. I personally prefer rib eye steaks  but feel free to use what ever steaks you prefer!

Serves 2

Ingredients

  • 2 boneless rib eye steaks
  • Salt and pepper
  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • 1 pound mushrooms, sliced (button, cremini, etc)
  • 2 shallots, minced (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 1/2 cups red wine
  • 1 Tablespoon balsamic vinegar
  • Salt and pepper to taste

 

Directions

Bring steaks to room temperature for at least 30 minutes. Season steak with salt and pepper on both sides.

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Heat olive oil in a large skillet over medium heat. Cook steaks 4-5 minutes each side for medium-rare. Add 1 Tablespoon of butter towards the last minute and cook until done.  Remove from pan and loosely tent with foil, allowing to rest while preparing sauce.

Add 1 Tablespoon of butter to same skillet, add mushrooms and cook until soft about 3 minutes. Add shallots, garlic and oregano and cook for 1-2 minutes. Add red wine and balsamic vinegar, scraping the brown bits from bottom of the pan with a wooden spoon. Reduce to low and cook for 4-5 minutes or until sauce reduces and thickens. Stir in 1 Tablespoon of butter to finish the sauce.

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Slice steaks and place on a serving platter. Drizzle mushroom sauce over steak and serve.  A glass ( or bottle)  of  Bordeaux or Cabernet Sauvignon will be the perfect pairing!

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