MAKES ABOUT 1 CUP
Prepare all the ingredients for the pan sauce while the steaks are in the oven.
|
1 |
tablespoon vegetable oil |
|
8 |
ounces white mushrooms, wiped clean and sliced thin (about 3 cups) |
|
1 |
small shallot, minced (about 1 tablespoon) |
|
1 |
cup dry red wine |
|
½ |
cup low-sodium chicken broth |
|
1 |
tablespoon balsamic vinegar |
|
1 |
teaspoon Dijon mustard |
|
2 |
tablespoons cold unsalted butter, cut into 4 pieces |
|
1 |
teaspoon minced fresh thyme leaves |
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|
Table salt and ground black pepper |
Follow the recipe for Pan-Seared Thick-Cut Steaks. After removing the steaks from the skillet, pour off the fat from the skillet. Heat the oil over medium-high heat until just smoking. Add the mushrooms and cook, stirring occasionally, until beginning to brown and the liquid has evaporated, about 5 minutes. Add the shallot and cook, stirring frequently, until beginning to soften, about 1 minute. Increase the heat to high; add the red wine and broth, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Simmer rapidly until the liquid and mushrooms are reduced to 1 cup, about 6 minutes. Add the vinegar, mustard, and any juices from the resting steaks; cook until thickened, about 1 minute. Off the heat, whisk in the butter and thyme; season with salt and pepper to taste. Spoon the sauce over the steaks and serve immediately.