Ingredients
Units
Scale
- 4 (4-ounce) boneless rib-eye steaks, trimmed (about 1 inch thick)
- Season with Nature’s Seasons, Mrs. Dash, and any other that you prefer
- 3/8 teaspoon black pepper, divided
- 1/4 teaspoon salt, divided
- 1 tablespoon olive oil
- 1 (8-ounce) package sliced cremini mushrooms
- 1/4 to 1/2 cup dry red wine
- 1/4 cup water
- 1 – 2 teaspoons all-purpose flour
- 2 Idaho russet potatoes
- 1/3 cup chopped chives
- 1/2 teaspoon garlic powder
Instructions
- Cook potatoes until done (either by microwaved, boiled, or baked in oven) and then set aside and keep warm.
- Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt and any of your favorite herbs and spices.
- Heat oil in a large nonstick skillet over medium-high heat.
- Reduce heat to medium.
- Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
- Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, stirring frequently.
- Combine wine, 1/2 cup water, flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt; stir well with a whisk.
- Add wine mixture to pan; bring to a boil.
- Cook 2 minutes or until thick; stir constantly. Remove from heat.
- Mash the warm potatoes.
- Stir in chives and garlic powder.
- Place small mounds of potatoes on each plate.
- Top each mound of mashed potatoes with 1 steak and about 1/4 cup mushroom sauce.
