Rib eye steaks with mixed mushroom saute - bon appetit

2 servings

Ingredients

Quantity Ingredient
2 16-oz rib eye steaks (about 1 1/2 inches thick)
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 T olive oil in heavy medium skillet over medium-high heat. Add garlic and ¾ t rosemary and saute 30 seconds. Add all mushrooms and saute until beginning to soften, about 2 minutes. Add ½ T vinegar and stir to coat. Season mushrooms to taste with salt and pepper.

Meanwhile, heat 1½ T 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 T 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.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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