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Steaks with Mushroom Sauce & Garlic-Chive Potatoes

Author: Roz

Ingredients

  • 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.