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Steak & Eggs W/ Mushroom Sauce




Source of Recipe


Everday With Rachael Ray May






List of Ingredients



• 3 1/2 tbl butter
  
• 1/4 cup chopped onion
  
• 1 tsp dried thyme
  
• 8 oz. mushrooms, sliced
  
• 1 tbl. flour
  
• 1 1/2 cups red wine
  
• 1 1/2 cups beef brpth
  
• S&P
  
• Two 10-oz shell steaks
  
• 3 1/2 oz brie
  
• One 6-in baguette, split
  
• 4 large eggs
  






Instructions



1. Preheat the oven to 400 degrees. In a large skillet, melt 2 tbl butter over med-high heat. Add the onion and thyme and cook for 3 minutes. Add the mushrooms and cook, stirring until golden, 3 min. Stir in the flour for 1 minute, then add the wine. Simmer for 5 minutes, then add the broth and bring to a boil. Cook until thickened, about 15 min. Season with S&P, cover and keep warm.
   
2. In another skilled, melt the remaining butter. Season steak with S&P and cook for 4 min on each side for med-rare. Transfer to a cutting board.
   
3. Spread the brie on the cut slices of the baguette; place on a baking sheet. Toast in the oven to melt the cheese. Slice each have into quarters.
   
4. Fill a deep skillet with water, bring to a slow simmer. Crack one egg into a cup. Stir the water, creating a swirl; slide the egg into the water and cook, stirring, until the white is firm. 1-1.5 minutes. Remove with a slotted spoon, transfer to a damp dish towel. Season with S&P. Repeat.
   
5. Thinly slice the steak and divide onto plates. Top with mushroom sauce, serve with egg and brie toast.