I'm a nut for a good, tender cut of beef. Also, for onions, garlic, and mushrooms. If you enjoy any or all of those things, you should definitely try this recipe. It's one of my favorites.
Ingredients (for two):
- 2 steaks, about 4 ounces each (I prefer grass-fed local beef)
- 1/2 pound mushrooms, sliced
- 2 garlic cloves, thinly sliced
- 1/2 a medium onion, sliced thinly
- 1 oz balsamic vinegar
- 1/4 cup red wine
- 1/4 vegetable broth
- 1/2 tsp thyme
- 1/2 tsp tarragon
- Heat a large nonstick pan over high heat.
- Saute the steaks for about 90 seconds on each side- not enough to cook them, but enough to sear a nice crust on them.
- Remove the steaks from the pan and add the mushrooms, onions, and garlic.
- Saute them, stirring occasionally, for 2-4 minutes or until lightly browned.
- Pour the balsamic into the pan, then gently scrape the bottom of the pan with a wooden spoon to keep things from burning on.
- Add the wine, broth, thyme, and tarragon to the pan, and simmer for a couple of minutes.
- Add the steaks back into the pan to finish cooking (5 minutes for rare, 7-8 minutes for medium, 10 minutes if you like your steak well done).
Sorry for the fact that the photos have a yellowed tint. The lighting in my kitchen stinks.