| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
January 199 |
1 |
servings |
INGREDIENTS
| 2 |
|
Rib eye steaks; (about 1 1/2 inches |
|
|
; thick) (16-ounce) |
|
|
Coarsely cracked black peppercorns |
|
|
Dried rosemary |
| 3 1/2 |
tb |
Olive oil |
| 2 |
|
Garlic cloves; minced |
| 3/4 |
ts |
Dried rosemary |
| 5 |
oz |
Fresh whole oyster mushrooms; trimmed |
| 5 |
oz |
Fresh whole shiitake mushrooms; stems trimmed |
| 2 1/2 |
tb |
Balsamic vinegar or red wine vinegar |
| 1/4 |
c |
Canned beef broth |
INSTRUCTIONS
Place steaks on plate. Press peppercorns and rosemary onto both sides.
Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat.
Add garlic and 3/4 teaspoon rosemary and saute 30 seconds. Add all
mushrooms and saute until beginning to soften, about 2 minutes. Add 1/2
tablespoon vinegar and stir to coat. Season mushrooms to taste with salt
and pepper.
Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high
heat. Sprinkle steaks with salt. Add to skillet and cook 2 minutes per side
to brown. Reduce heat to medium-high and continue cooking until steaks are
cooked to desired doneness, about 2 minutes per side for rare. Transfer to
plates.
Add remaining 2 tablespoons vinegar and broth to skillet used for steaks;
boil mixture until syrupy, scraping up browned bits, about 1 minute. Pour
over steaks. Top with mushrooms and serve.
Serves 2.
Bon Appetit January 1994
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