Emeril's Wild Mushroom and Onion Steaks Recipe #63526
This was off Emerils site and I wanted to make sure I didn't lose it! It's safe here :)
by Kim127
20 min | 10 min prep
SERVES 4
- 4 (10 ounce) boneless rib-eye steaks, about 1 inch thick
- salt & freshly ground black pepper
- 1/4 cup olive oil
- 6 cups sliced assorted fresh wild mushrooms (shiitakes, chanttrelles, oyster or black trumpet)
- 2 cups sliced onions
- 2 tablespoons minced garlic
- 8 tablespoons unsalted butter, cut into cubes
- Using your hand, pound the steaks once or twice.
- Season with salt and pepper.
- Heat the olive oil in a large saute pan.
- When the oil is very hot, sear the steaks for about 3 minutes on the first side, turn the steaks over and saute for 2 minutes on the second side.
- Add the mushrooms, onions and garlic and saute for 1 minute.
- Season with salt and pepper.
- Turn the steaks over to the first side, dot with butter cubes, cover the skillet and cook for 1 minute.
- Remove the skillet from the heat.
- To serve, place the steaks on a platter and cover with the mushrooms and onions and juices from the pan.
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5 stars