Pan-Seared Steak and Mushrooms
1.3 pounds bone in rib eye, Cote de boeuf
2 tablespoons olive oil
For the sauce
2 cloves garlic, minced
10.5 ounces white button mushrooms or baby bella mushrooms, sliced
1 shallot, finely sliced
¾ cup white wine
2 tablespoons Dijon mustard
1 ¼ cups heavy cream
1 sprig rosemary, finely chopped
1 sprig thyme, leaves picked
Remove the beef from the refrigerator and let it sit at room temperature for about 30 minutes. This ensures more even cooking. Pat the beef dry with paper towels and season it generously with sea salt.
Sear the Beef:
Heat olive oil in a large non-stick or cast-iron pan over high heat until it's shimmering.
Sear the beef undisturbed on each side for about 6 minutes, or until it reaches your desired internal temperature.
Remove from the pan, cover with foil, and set aside to rest.
Make the Mushroom Sauce:
In the same pan, reduce to medium heat. Add shallots, garlic, and mushrooms, sautéing until soft and golden.
Transfer them to a small bowl.
Add white wine, rosemary, and thyme to the pan, reducing the wine by half.
Stir in the cream and mustard, whisking well. Bring the sauce to a simmer and add the mushrooms back in.
Finish the Dish:
Return the rested beef and any accumulated juices to the pan.
Warm the beef in the sauce briefly, then serve.
Prep Time: 15 min Cook Time: 20 min
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