You can't really go wrong with steak and mushrooms, plus some good French technique to get you there. That was my thinking on a recent weeknight—I had a steak, half a bottle of red wine, and a bag of mushrooms from the farmers' market (those mushrooms were the only thing I could find; the reality of winter has definitely set in).
I can't say that I set out to cook a Pioneer Woman recipe, but there I was, unable to resist her pictures of a perfect steak and that rich red color of the mushrooms. The recipe itself is pretty straightforward; it probably could have just as well come from Julia Child. But these are flavors that never get old.
An essential step when cooking steaks indoors: deglaze the pan to pick up all that glorious flavor. This is just good, rich cooking for a winter's night.
- 5 tablespoons butter
- 1 pound mushrooms, sliced
- 4 cloves garlic, minced
- 3 green onions, sliced
- 3/4 cup red wine
- 4 steaks
- salt and pepper to taste
- 2-3 tablespoons neutral oil
- 1 tablespoon butter
- 2 tablespoons minced parsley, to taste
In a large (12-inch) skillet, melt 4 tablespoons of the butter over high heat until foaming. Add the mushrooms, garlic and green onions and cook, stirring occasionally, until the mushrooms are golden.
Add the wine and stir, scraping up any browned bits in the pan. Bring to a boil and simmer until the wine is reduced by half and beginning to glaze the mushrooms.
In the meantime, liberally salt the steaks. Heat the oil in a large, heavy skillet (such as cast iron) until shimmering, then add the steaks. Cook, turning only once, until medium-rare or to your desired doneness. If necessary, cook the steaks in two skillet to avoid crowding. Remove from the heat and allow to rest for at least 5 minutes.
Season the mushrooms to taste with salt and pepper, then remove them from the heat. Add the parsley and the remaining tablespoon of butter. Stir until the butter just melts and makes the sauce silky.
Serve the steaks with the red-wine mushrooms.