Rib eye steaks with mixed mushroom saute
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Rib eye steaks; (about 1 1/2 inches | |
| ; thick) (16-ounce) | ||
| Coarsely cracked black peppercorns | ||
| Dried rosemary | ||
| 3½ | tablespoon | Olive oil |
| 2 | Garlic cloves; minced | |
| ¾ | teaspoon | Dried rosemary |
| 5 | ounces | Fresh whole oyster mushrooms; trimmed |
| 5 | ounces | Fresh whole shiitake mushrooms; stems trimmed |
| 2½ | tablespoon | Balsamic vinegar or red wine vinegar |
| ¼ | cup | Canned beef broth |
Directions
Place steaks on plate. Press peppercorns and rosemary onto both sides.
Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat.
Add garlic and ¾ teaspoon rosemary and saute 30 seconds. Add all mushrooms and saute until beginning to soften, about 2 minutes. Add ½ tablespoon vinegar and stir to coat. Season mushrooms to taste with salt and pepper.
Meanwhile, heat 1½ tablespoons oil in heavy large skillet over high heat. Sprinkle steaks with salt. Add to skillet and cook 2 minutes per side to brown. Reduce heat to medium-high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare. Transfer to plates.
Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute. Pour over steaks. Top with mushrooms and serve.
Serves 2.
Bon Appetit January 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.