RIBEYE STEAKS WITH MIXED MUSHROOM SAUTE

RIBEYE STEAKS WITH MIXED MUSHROOM SAUTE image

Yield 2

Number Of Ingredients 10

2 16-oz ribeye steaks (about 1 1/2 inch thick)
Coarsely cracked black peppercorns
Dried rosemary
3 1/2 Tbls. olive oil
2 garlic cloves, minced
1/2 tsp. dried rosemary
5 oz fresh whole oyster mushrooms, trimmed
5 oz. fresh whole sitake mushrooms, stems trimmed
2 1/2 Tbls. balsamic vinegar or red wine vinegar
1/4 cup canned beef broth

Steps:

Place steaks on plate. Press peppercorns and rosemary onto both sides. Heat 2 T olive oil in heavey medium skillet over medium high heat. Add garlic and 3/4 tsp. rosemary and saute 30 seconds. Add all mushrooms and saute until beginning to soften, about 2 minutes. Add 1/2 Tbls. vinegard and stir to coat. Season mushrooms to taste with salt and pepper. Meanwhile, hat 1/2 Tbls. oil in havy large skillet over ghigh heat. Sprinke steaks with salt. Add to skillet and cook 2 minutes per side to brown. Reduce heat to medium-high and conitnue cooking until steaks are cooked to deisred doneness, about 2 minutes per side for rare. Transfer to plates. Add remianing 2 Tbls. vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minutes. Pour over steaks. Top with mushrooms and serve