| | | SEARED STEAKS WITH MUSHROOM RED WINE SAUCE Serving Size: 4 This is an elegant one pan dish that will wow your family and friends. Finishing the sauce with cold butter thickens it slightly and creates an incredible texture and flavor. Ingredients 1 tablespoon unsalted butter
1 tablespoon olive oil
4 New York strip steaks, rib eye steaks or filets salt & pepper, to taste
1 pound brown or shiitake mushrooms, cleaned and sliced
2 shallots, finely diced
1 cup red wine
1/2 cup low-sodium beef broth
1 tablespoon Dijon mustard
2 tablespoons COLD unsalted butter Directions - Heat the olive oil and butter in a Command Performance Gold 10-inch Casserole pan over high heat.
- Season the steaks with salt and pepper.
- Place the steaks in the skillet and sear until golden brown, the turn the steaks over and continue cooking to the desired doneness.
- Remove the steaks to a plate and keep warm.
- Return the pan to high heat and add the shallots and mushrooms. Cook until golden brown and soft. Add the red wine and reduce by half. Then add the broth and cook until reduced by half.
- Whisk in the mustard and butter and cook for an additional 30 seconds.
- Return the steaks to the pan and coat with the sauce. Serve immediately.
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