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Bordelaise Peppery Steak
Ingredients
- 1 1/4 cups water
- 2 tablespoons dry red wine
- 1 tablespoon dry white wine
- 1 1 - 1.2 ounce package brown gravy mix
- 1/2 cup finely chopped onion
- 1/2 2 ounce jar diced pimiento, drained (1 tablespoon)
- 1 cup sliced fresh mushrooms
- 1 tablespoon sugar
- 2 tablespoons cracked black pepper
- 1/2 teaspoon garlic powder
- 4 6 ounces beef rib eye, top loin, or tenderloin steaks, cut 3/4 inch thick
- 2 tablespoons olive oil
Directions
1. For sauce, in a large saucepan or skillet, bring water to boiling. Add red wine, white wine, brown gravy mix, onion, and pimiento. Cook, stirring occasionally, about 5 minutes or until thickened.
2. Remove from heat; stir in mushrooms and sugar. Cook and stir for 1 to 2 minutes more or until mushrooms are tender. Cover; keep warm.
3. In a small bowl, stir cracked pepper and garlic powder together. Rub into both sides of each steak.
4. In a large, heavy skillet, heat olive oil over medium-high heat. Add steaks. Reduce heat to medium and cook to desired doneness, turning meat after half the cooking time. [Allow 5 to 7 minutes for medium-rare (145 degree F) or 7 to 9 minutes for medium (160 degree F].
5. Serve the steaks with sauce on 4 warm plates. Makes 4 servings.
