"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Coming to you with a truly decadent meal this week! It’s perfect for impressing company with your cooking prowess or just for indulging in some deliciousness. I enjoy a good glass of wine, and wine with a tasty dish is just culinary brilliance! Consequently, making wine reductions is fast becoming a favorite cooking technique for me. It probably helps that I get to sip on the leftover Cabernet while I cook… This recipe is surprisingly easy and I was so pleased with how it turned out. So here we go!
What you need (serves 4):
Lay out the steaks on a flat surface, tenderize, and grind black pepper to coat one side of each steak. Place 1 tbsp of oil in a skillet and heat until almost smoking. Lay steaks in the skillet, pepper side down and sear for 2-3 minutes. Turn steaks and sear the other side. We’re shooting for medium rare here but cook times will vary depending on how well-done your like your steak and how thick the cut is. Remove steaks from skillet and set aside.
Using the same skillet, add the other tbsp of oil and the sliced mushrooms. Saute these until the mushrooms have given off their liquid and are soft. Add the wine to the skillet and bring to a slow boil. Let the wine boil until it reduces by half. Now add the beef broth and boil until this reduces by two-thirds. Add flour as needed to thicken the sauce.
Serve steaks with mushroom reduction poured over the peppered side and garnished with parsley. See? Not so difficult at all! And of course, a great wine accompaniment to your meal is the leftover Cabernet – Enjoy!
Side note: Darling BF made some fabulous potatoes to go with our meal. Just cook onions, kale, garlic, potatoes, and some seasoning salt in a skillet. Then spread gouda over top. And a great veggie dish for this meal is a spinach salad or some roasted asparagus.