The mushrooms just before adding the wine, garlic, salt and pepper.
The mushrooms are done and the steaks are just warming a bit.
I served this with a light cucumber salad and corn on the cob.
Steak with Cabernet MushroomsINGREDIENTS
Steaks of your choice, I used sirloin steaks
Sliced Mushrooms, I used button, but prefer portabello
1 1/2 Tbsp Olive Oil, flavored or not
1 Tbsp Butter
1 clove garlic, diced or crushed (or 1 tsp crushed garlic from a jar)
Pour Olive Oil and heat skillet on med high
When hot place steaks in pan and sear
Turn heat down to medium and cook to desired level of doneness. 8-10 minutes flipping half way through for 3/4" steaks to medium-rare. (Time you cook will depend on how thick the steaks are and how well done you like your steaks)
Remove steaks to a plate temporarily
Turn the heat down to medium-low
Add butter and mushrooms to the skillet and stir gently
As the mushrooms are coated with the butter the brown fond and bits of meat will come off the bottom of the pan and mix with the mushrooms turning them a lovely brown color
As they begin to soften add the garlic, a splash of the Cabernet Savignon (at least a tablespoon, but more won't hurt so long as you don't go overboard), salt and pepper to taste
Saute until liquid is reduced, about 2-4 minutes
Add steaks back to the pan to warm through
Place the steaks on plates and cover with mushroom mixture