Pan-Seared Rib-Eye with Mushroom-Hunter's Sauce
Ingredients
- For the rib-eye:
- *2 rib-eye steaks 1 inch thick
- 1 tablespoon high-heat oil e.g., canola or clarified butter
- Salt and pepper to taste
- For the mushroom-hunter's sauce:
- 2 cups mixed mushrooms cremini, shiitake, chanterelles
- 2 tablespoons unsalted butter
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1 cup dry red wine
- 1 cup beef broth
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme or parsley
- Salt and pepper to taste
Instructions
- Sear the rib-eye: Heat a skillet over medium-high heat. Add the oil and heat until it shimmers. Season the rib-eye steaks with salt and pepper. Carefully place the steaks in the skillet and sear for 4-5 minutes per side, or until desired doneness. Let the steaks rest for 5-10 minutes before slicing.
- Make the mushroom-hunter's sauce: Heat butter in a large skillet over medium heat. Add the chopped mushrooms and sauté until golden brown and the moisture has evaporated. Add the shallot and garlic, and cook until fragrant. Deglaze the pan with red wine and simmer until reduced by half. Stir in beef broth, Dijon mustard, and thyme or parsley. Season with salt and pepper to taste.
- Serve: Slice the rested rib-eye steaks against the grain. Pour the mushroom-hunter's sauce over the steaks and serve immediately.
Notes
Yields: 2 servings
Prep time: 15 minutes
Cook time: 15-20 minutes
Prep time: 15 minutes
Cook time: 15-20 minutes