Wine Authorities perhaps?) for suggestions on a perfect pairing for your steak meal.
Herb Crusted Steak with Wine and Mushroom Reduction (serves 4)
- 4 x 6 oz Filet Mignon (or your preferred cut of beef or size of steak)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh rosemary, finely diced
- 2 tbsp fresh thyme, finely diced
- 1/2 white onion, diced
- 12 oz sliced mushrooms (I prefer cremini but button also works)
- 1/2 cup dry red wine (something you would drink, but save the really good stuff for the meal)
Heat oil in a large pan or grill pan over medium to medium high heat.
Season steaks liberally with salt and pepper. Combine fresh herbs and divide among the four steaks. Press the herbs into the meat to stick.
Sear the first side of the steak for 3-4 minutes. Turn the heat down to medium, medium-low and cook for another 3-4 minutes.
Flip the steaks and continue cooking till desired doneness. For medium rare, the steak should be about 125-130F.
After you have flipped the steaks, add the onions to the pan to begin sauteing while the meat finishes cooking.
Remove the steaks when they are done and allow to rest while finishing the sauce.
Add the mushrooms to the pan and saute for 6-8 minutes to brown. Season with a pinch of salt and pepper.
Deglaze the pan with the red wine, scraping up any of the herbs left in the pan.
Simmer the sauce until the wine has reduced by half.
Serve the mushroom sauce alongside the steaks and pour yourself a glass of red wine.
For a printable recipe click here