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    Emeril Lagasse’s Mushroom Steaks


    Source of Recipe


    BBR

    Recipe Introduction


    CHEFF RICK

    List of Ingredients




    4 boneless rib eye steaks each 1 inch thick (10 ounces each)
    salt and cracked ground pepper
    1/4 cup olive oil
    6 cups sliced assorted fresh wild mushrooms, such as shiitakes, chanttrelles, oysters or black trumpets
    2 cups sliced onions
    2 tablespoons minced garlic
    8 tablespoons unsalted butter, cut into cubes

    Recipe



    Using the palm of your hand, pound the steaks once or twice.
    Season the steaks with salt and cracked pepper.
    In a large saute pan, heat the olive oil.
    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 pats,
    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,
    onions and their juices.
    Yields: 4 servings.
 

 

 

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