Pan Seared Rib-Eye with Mushroom, Rosemary Pinot Noir Glaze
To commemorate our anniversary Jon has chosen special recipes this month.
Recipes submitted by Lenexa team member Jon Payne.
INGREDIENTS:
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2 1inch thick rib-eye steaks (about 1# each) |
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Kosher salt & freshly ground black pepper |
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2 tablespoons extra-virgin olive oil |
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1 lb assorted mushrooms, such as shiitake, button, and chanterelle, stemmed & halved |
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1 tablespoon finely chopped garlic |
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2 sprigs fresh rosemary |
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2 cups Pinot Noir (Parker Station) |
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2 tablespoons prepared demi-glace |
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2 tablespoons unsalted butter |
PREPARATION:
Preheat oven to 375 degrees F.
Season both sides of the rib-eye generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Add the mushrooms, garlic, and rosemary; give everything a good stir. Transfer the pan to the oven. Roast for 10 to 12 minutes, or until the steaks are cooked medium-rare.
Remove the steaks, mushrooms, and rosemary from the pan and onto a platter; cover with foil to keep warm. Return the pan to the stove over medium-high heat. Deglaze with the pinot noir wine, scraping up all the bits in the bottom of the pan. Mix in the demi-glace, stirring to combine. Put the steaks and mushrooms back in the pan and coat in the pan sauce. Finish with a couple of tablespoons of butter to make it rich. Put the steak and mushrooms on 2 serving plates. Pour the wine sauce on top and garnish each plate with a roasted rosemary sprig.
Recommended pairing:
Parker Station
Pinot Noir
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