Pan-Seared Steak with Mushroom-Merlot Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh thyme
- 1 shallot, thinly sliced
- 2 teaspoons coarsely ground pepper
- 3/4 cup merlot
- Carbohydrate 16 g(5%)
- Cholesterol 231 mg(77%)
- Fat 86 g(133%)
- Fiber 4 g(17%)
- Protein 53 g(107%)
- Saturated Fat 36 g(179%)
- Sodium 154 mg(6%)
- Calories 1100
Preparation Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.
Preparation Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.
