Ingredients:
4 (10 ounce) boneless rib-eye steaks, about 1 inch thick
salt & freshly ground black pepper
1/4 cup olive oil
6 cups sliced assorted fresh wild mushrooms ( shiitakes, chanttrelles, oyster or black trumpet)
2 cups sliced onions
2 tablespoons minced garlic
8 tablespoons unsalted butter, cut into cubes
Directions:
Using your hand, pound the steaks once or twice.
Season with salt and pepper.
Heat the olive oil in a large saute pan.
When the oil is very hot, sear the steaks for about 3 minutes on the first side, turn the steaks over and saute for 2 minutes on the second side.
Add the mushrooms, onions and garlic and saute for 1 minute.
Season with salt and pepper.
Turn the steaks over to the first side, dot with butter cubes, cover the skillet and cook for 1 minute.
Remove the skillet from the heat.
To serve, place the steaks on a platter and cover with the mushrooms and onions and juices from the pan.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.