Elegant pairing: steak and wine sauce


February 09, 2005|By Carol Mighton Haddix | Carol Mighton Haddix,CHICAGO TRIBUNE

For a quick and elegant dinner for two, nothing beats the ease of steak. For this dinner suggestion, we've chosen the flavorful rib-eye steaks, but any small steaks can do. A quick saute of onions and mushrooms becomes the base for a rich red-wine sauce to serve with the steaks.

Match the steaks with two easy-to-steam vegetables and a chocolate mousse cake from the bakery or supermarket. Buy an extra bottle of merlot as the perfect vehicle for romantic toasting.


Do-ahead: You can make the onion-mushroom-wine mixture a day ahead, then simply stir it into the skillet to incorporate the steak drippings.

If you must, you could use a frozen vegetable mix to save a little prep time.

Rib-Eye Steaks With Merlot-Mushroom Melange

Preparation time: 10 minutes; cooking time: 24 minutes

Makes 2 servings

1 tablespoon extra-virgin olive oil

2 rib-eye steaks, about 1 pound each

1/2 teaspoon each: salt, freshly ground pepper (divided use)

1 red onion, sliced

2 cloves garlic, minced

8 ounces mixed wild mushrooms, chopped

1 cup merlot

2 tablespoons unsalted butter

Heat oven to 350 degrees. Heat oil in large, heavy skillet over high heat on stovetop. Season steaks with 1/4 teaspoon each of the salt and pepper. Place steak in skillet; sear to brown one side, about 2 minutes. Turn; brown other side, 2 minutes. Remove steaks to shallow roasting pan; place in oven. Roast until desired doneness, about 7 minutes for rare.

Meanwhile, lower stovetop heat to medium-high; add onions to same skillet. Cook, stirring, over high heat until lightly colored, about 4 minutes. Add garlic and remaining 1/4 teaspoon each salt and pepper; cook 1 minute.

Add mushrooms; cook, stirring often, until lightly browned, about 3 minutes. Add wine; heat to a boil. Cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes. Stir in butter. Place steaks on serving plates; spoon mushrooms and sauce over steaks.

Note: Any dry red wine may be used in place of the merlot, if you wish. Also, for a more intense mushroom flavor, soak dried wild mushrooms of your choice in hot water for 30 minutes, if you have the time.

Per serving: 766 calories; 42 grams fat; 17 grams saturated fat; 272 milligrams cholesterol; 11.5 grams carbohydrate; 81 grams protein; 749 milligrams sodium; 2 grams fiber

-- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper


Rib-eye steaks with merlot-mushroom melange

Steamed asparagus and sliced yellow squash

French rolls

Chocolate mousse cake


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