Shelly's Recipe

PEPPER STEAK WITH MUSHROOM AND RED WINE PAN SAUCE

Category: Steaks - Beef

1 (12-ounce) New York strip or ribeye steak
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fine sea salt
6 teaspoons butter, divided
8 ounces sliced cremini mushrooms
1 large shallot, thinly sliced (about 1/3 cup)
1/2 cup dry red wine
1/3 cup beef broth

Pat steak dry and coat with pepper and salt. Set aside. In a medium skillet, heat 1 teaspoon butter over medium-high heat until hot. Add mushrooms and 1 tablespoon water. Cover and cook about 5 minutes or until mushrooms release liquid and start to become tender, stirring occasionally. Uncover and cook 3 to 4 minutes longer or until mushrooms are tender and golden. Transfer to a bowl.

Melt 3 teaspoons butter in the skillet over medium-high heat. Add steak and brown on all sides, until done to your liking. Remove and cover to keep warm.

Add shallot to the skillet and cook until starting to brown, 30 seconds to 1 minute, stirring. Add wine and stir, scraping up brown bits from bottom of pan. Cook until reduced by half, about 3 minutes. Stir in broth and bring to a simmer. Cook until reduced by half, about 3 minutes longer. Remove from heat and whisk in remaining 2 teaspoons butter just until it melts. Slice steak and divide among 2 serving plates. Toss mushrooms with red wine sauce and spoon over steak. Serves 2