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Pan-Seared Steak with Wild Mushroom Sauce

Serves 2


1 ounce dried porcini mushrooms, broken into pieces
½ cup boiling water
2 tablespoons olive oil
2 10-ounce steaks (New York strip, rib eye, etc.)
1 teaspoon salt, divided
½ teaspoon pepper
1 medium shallot, finely diced
2 cloves garlic, minced
1 cup red wine
1 packet Savory Choice Beef Demi Glace
1 tablespoon minced fresh thyme leaves, plus additional for garnish


Place the dried mushroom pieces in a small bowl and pour the boiling water over them. Let the mushrooms soak for about 20 to 30 minutes while you prep the rest of the ingredients. Drain, reserving the liquid, and chop the mushrooms.

Season the steaks all over with ¾ teaspoon of the salt and the pepper. Heat the oil in a large, heavy skillet over medium-high heat. When it shimmers, add the steaks and cook until the bottom is nicely browned, about 3 minutes. Turn the steaks over and cook on the second side for about 3 minutes more (for medium-rare. Cook a minute or two longer for medium, if desired). Remove the steaks from the pan and cover them with foil.

Add the shallot, garlic, and soaked porcinis to the pan and cook, stirring, until the shallots begin to soften, about 2 minutes. Add the sliced mushrooms and the remaining ¼ teaspoon of salt. Cook, stirring occasionally, for about 5 minutes, until the mushrooms have softened. Add the wine, the porcini soaking liquid, and the demi glace. Continue to cook, stirring occasionally, until the liquid has reduced by more than half and the sauce is thick, about 8 to 10 minutes. Turn off the heat and stir in the thyme and butter until the butter is completely melted and incorporated. Serve the steaks topped with the sauce and garnished with additional minced thyme.