- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
Ingredients
Two 8-ounce rib-eye steaks
Kosher salt and freshly cracked black pepper
2 teaspoons all-purpose flour
2 tablespoons vegetable oil
4 tablespoons unsalted butter
1 yellow onion, large-diced
8 ounces oyster mushrooms, halved
1 parsnip, peeled and medium-diced
5 sprigs thyme
2 tablespoons tomato paste
Half 750-ml bottle rich red wine (preferably from Burgundy)
1/2 cup beef stock, plus more as needed
2 tablespoons dry sherry
1 lemon, juiced
Directions
- Pull the steaks out of the refrigerator 20 minutes prior to cooking.
- Heat a large cast-iron skillet over medium-high heat. Sprinkle the steaks with 2 teaspoons each salt and pepper and the flour.
- Add the oil to the hot skillet and sear the steaks on both sides, 2 minutes per side.
- Reduce the heat to medium and add the butter. Continue cooking for 4 minutes, or until the steaks reach an internal temperature of 135 degrees F.
- Remove the steaks from the skillet, tent with foil and let rest.
- In the same skillet, add the onions, mushrooms, parsnips and thyme; cook until the vegetables begin to soften, 3 to 5 minutes. Add the tomato paste; cook for an additional 5 minutes.
- Deglaze the skillet with the red wine, beef stock and sherry. Cover and simmer over low heat for 10 to 20 minutes. Stir in the lemon juice.
- Slice the steak and smother with the sauce.
