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Instructions |
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Allow the steaks to come to room temperature. Stir together 2 TBS
of olive oil, black pepper, ground paprika, salt, mustard powder and
garlic powder in a small bowl to make a paste.
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Prick steaks all over with a fork and rub them well with the spice
rub paste, working the rub into the meat. Heat a large heavy
skillet over high heat and add the remaining 3 TBS of olive oil.
Heat oil until it just begins to smoke and quickly sear the steaks
until the outside has browned but the center is still blood red
and just warmed, 2-3 minutes per side. An instant read
thermometer inserted into the center should read 115 degrees.
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Remove steaks from skillet with tongs. Pour the dry red wine into
the skillet and bring to a boil while scraping the browned bits of
food off the bottom of the pan with a wooden spoon. Stir in the
sliced portobello mushrooms and cook and stir until mushrooms
are cooked and have released their liquid, about 5 minutes.
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Return steaks to the skillet on top of the mushroom wine sauce.
Reduce heat to LOW and cook sauce until sauce reduces and
thickens, about 5 minutes. Remove steaks to serving platter and
pour mushroom sauce over steaks to serve
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Originally Submitted
3/9/2011
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