Ingredients:
1 tablespoon extra virgin olive oil
2 rib eye steaks, about 1 lb. each
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 red onions, sliced
2 cloves garlic, minced
1/2 lb mixed wild mushrooms, coarsely chopped
1 cup merlot
2 tablespoons unsalted butter
Directions:
Heat oven to 350F.
Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper.
Add steak to skillet and sear to brown one side, about 2 minutes; turn and brown the other side, 2 minutes; remove steaks to a shallow roasting pan; place in oven and roast until desired doneness, about 7 minutes for rare.
Meanwhile, lower heat on skillet to medium-high and add onions, cook, stirring, until onions are lightly colored, about 4 minutes; add garlic and remaining 1/4 teaspoon of salt and pepper; cook 1 minute; add mushrooms, cook, stirring often, until lightly browned, about 3 minutes.
Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes.
Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.
Servings: 2
Time preparation: 10 min.
Time total: 30 min.