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