Serve this dish with Pinot Noir and discover what an ideal match is all about.
Pinot Noir is one of the food-friendliest wines, typically a smart choice with salmon, pork or duck—but Pinot is also sublime with a mushroomy dish. If you’ve yet to have your “aha” moment when it comes to pairings, try serving this simple dish with a Pinot. After the first bite and sip, you’ll instantly understand what it means to make a perfect pairing.
1. Cook the steaks:
Pat the steaks dry; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Cook the steaks 3 to 4 minutes per side, or until browned (an instant-read thermometer should register 145°F). Leaving any browned bits (or fond) in the pan, transfer the steaks to a cutting board; let rest.
2. Cook the mushrooms:
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high. Add the mushrooms and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes. Add the garlic, shallot, and thyme; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes. Add the wine. Cook, stirring constantly and scraping up any brown bits, 30 seconds to 1 minute, or until most of the the liquid has cooked off. Add the cream; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is slightly reduced. Turn off the heat; stir in the butter until melted.
3. Slice the steaks and serve:
Find the lines of muscle (or grain) in the steaks; thinly slice crosswise against the grain. Top with mushrooms. Enjoy!
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