Lights Camera Cook!: Strip Steaks with a Red Wine Mushroom Sauce

This Month's Recipe
Strip Steaks with a Red Wine Mushroom Sauce

2	Choice All-Natural Beef New York Bone-In Strip Steaks (1-inch thick)
2	tablespoons Urban Accents Vermont Grill Seasoning
2	tablespoons Lunds and Byerly’s Extra Virgin Olive Oil, divided
2	cloves garlic, minced
1½	cups fresh mushrooms, such as shitake or portabella or a mixture of both, roughly chopped
2	tablespoons finely minced fresh sage
¼	cup Tapestry Bakers Gully Shiraz
1	tablespoon butter
¼	cup crumbled Gorgonzola cheese

Heat a medium skillet over medium-high heat until very hot (1-2 minutes). Meanwhile, sprinkle steaks with seasoning. Add one tablespoon olive oil to heated skillet; swirl to coat. Place steaks in skillet; sear each side to create a beautiful crust (about 2 minutes per side). Reduce heat to medium-low; continue to cook to desired doneness, turning occasionally. Remove steaks to two dinner plates; cover with foil.

Increase heat to medium-high. Add remaining 1 tablespoon olive oil to heated skillet, again swirling to coat. Add garlic; sauté for one minute. Stir in mushrooms and sage; cook until mushrooms are tender.

Remove skillet from heat; stir in wine. Return to heat; deglaze pan by gently scraping up all browned bits from bottom of pan. Continue cooking until sauce reduces and thickens slightly (about 2 minutes); stir in butter until melted. Divide mushroom wine sauce over each steak; sprinkle with crumbled Gorgonzola.

Amount: 2 servings