Ingredients
The following ingredients have 3 Servings
- 2 boneless rib-eye steaks, each 12 to 14 oz. (375 to 440 g)
- Kosher salt and freshly ground pepper, to taste
- Olive oil for brushing, plus 1 Tbs.
- 8 oz. (250 g) cremini mushrooms, trimmed and quartered
- 1 large shallot, finely chopped
- 1 tsp. beef or veal demi-glace
- 1/2 cup (4 fl. oz./125 ml) Cabernet Sauvignon
- 1 cup (8 fl. oz./250 ml) chicken or beef stock
- 1 Tbs. unsalted butter
Instruction
- Generously season the steaks with salt and pepper. Let stand at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat until just smoking. Brush the pan with olive oil. Place the steaks on the pan and cook, turning once, until nicely grill-marked, about 6 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to a platter, cover loosely with aluminum foil and let rest for 10 minutes.
- In a sauté pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until nicely browned, 6 to 8 minutes. Transfer to a bowl. Add the shallot and demi-glace to the pan and cook, stirring constantly, until the shallot begins to soften, about 1 minute. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and simmer until slightly thickened, 4 to 6 minutes. Return the mushrooms to the pan and stir until warmed through.
- Remove the pan from the heat and stir in the butter. Transfer the steaks to individual plates and top with the mushroom sauce. Serve immediately. Serves 2 to 4.
- Williams-Sonoma Kitchen