Steak with Red Wine and Mushroom Pan Sauce
In place of the beef tenderloin called for here, feel free to use New York strip steaks. They come from the same part of the steer, the short loin, but have more marbling, a bit more bite and a more robust flavor.
Ingredients
For the herb butter:
- 2 Tbs. unsalted butter, at room temperature
- 1/2 tsp. minced fresh rosemary
- 1/2 tsp. minced fresh flat-leaf parsley
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
2 Tbs. olive oil- 1/2 lb. assorted mushrooms, such as cremini, king oyster or maitake, thinly sliced
- 4 beef tenderloin steaks, each 6 to 8 oz. (180 to 250 g)
- Kosher salt and freshly ground pepper
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 2 shallots, minced
- 1 cup (8 fl. oz./250 ml) chicken broth
- 1/4 cup (2 fl. oz./60 ml) red wine
- 1/4 cup (2 oz./60 g) crème fraîche or heavy cream
Directions
To make the herb butter, in a small bowl, stir together the butter, rosemary, parsley and garlic, and season with salt and pepper. Form into a log, wrap in plastic wrap and refrigerate until ready to serve.
Preheat an oven to 400°F (200°C).
In a large ovenproof fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the mushrooms and cook, stirring, until golden brown and tender, 6 to 8 minutes. Transfer to a plate.
Season the steaks with salt and pepper. In the same skillet used for the mushrooms, over medium-high heat, melt 2 Tbs. of the butter with the remaining 1 Tbs. olive oil until shimmering. Add the steaks and sear for 2 minutes per side. Transfer to the oven and roast until the steaks are done to your liking, about 5 minutes for medium-rare. Transfer the steaks to a cutting board and cover loosely with aluminum foil.
Pour off the excess fat from the skillet, place over medium heat, and melt the remaining 2 Tbs. butter. Add the shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add the broth and bring to a simmer. Add the wine and simmer until reduced by half, about 5 minutes. Remove from the heat, stir in the crème fraîche and season with salt and pepper. Stir in the mushrooms, reheating over medium heat until warmed through if needed.
Unwrap the herb butter and cut into thin slices. Arrange the steaks, sliced thinly across the grain or whole, on a serving platter or individual plates. Top with the mushroom sauce and the herb butter and serve immediately. Serves 4.
Adapted from Williams Sonoma The Skillet Supper Cookbook (Weldon Owen, 2016)