Rib eye steaks with mixed mushroom saute

1 servings

Ingredients

Quantity Ingredient
2 Rib eye steaks; (about 1 1/2 inches
; thick) (16-ounce)
Coarsely cracked black peppercorns
Dried rosemary
3½ tablespoon Olive oil
2 Garlic cloves; minced
¾ teaspoon Dried rosemary
5 ounces Fresh whole oyster mushrooms; trimmed
5 ounces Fresh whole shiitake mushrooms; stems trimmed
2½ tablespoon Balsamic vinegar or red wine vinegar
¼ cup Canned beef broth

Directions

Place steaks on plate. Press peppercorns and rosemary onto both sides.

Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat.

Add garlic and ¾ teaspoon rosemary and saute 30 seconds. Add all mushrooms and saute until beginning to soften, about 2 minutes. Add ½ tablespoon vinegar and stir to coat. Season mushrooms to taste with salt and pepper.

Meanwhile, heat 1½ tablespoons oil in heavy large skillet over high heat. Sprinkle steaks with salt. Add to skillet and cook 2 minutes per side to brown. Reduce heat to medium-high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare. Transfer to plates.

Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute. Pour over steaks. Top with mushrooms and serve.

Serves 2.

Bon Appetit January 1994

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