American | Steaks au Poivre with Drunken Mushrooms
Posted on May 25, 2013
These mushrooms are super tasty and easy to make. Goes well with the Roasted Garlic Potatoes.
Yield: 4 servings
1 tablespoon butter
1 tablespoon garlic, minced
8 ounces mushrooms (button or cremini), washed and sliced
1 cup cabernet
2 tablespoons whole black peppercorns
4 3/4-inch-thick boneless rib-eye steaks (or whatever you like)
Melt butter in medium skillet. Add mushrooms and garlic. Cook just until tender. Add wine and reduce heat to simmer. Simmer slowly until the wine completely cooks away, about 20 to 30 minutes. The mushrooms will take on a purplish look from absorbing the wine. If your mushrooms are finished and the rest of the meal is not add a splash more wine and continue to simmer. You cannot overcook the mushrooms. Season to taste with salt and pepper after they are cooked.
Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt. Follow How to Cook the Perfect Steak method.
To serve, place steaks on the serving plates. Spoon the drunken mushrooms over the steaks.
(Ref. "Steaks au Poivre with Drunken Mushrooms and Roasted Garlic Potatoes" recipe, "Big, Bold, and Beautiful Cabernet" class at Sur La Table.)