Ingredients

• 1 tablespoon extra virgin olive oil
• 2 rib eye steaks, about 1 lb. each
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 red onion, sliced
• 2 cloves garlic, minced
• 1/2 lb mixed wild mushroom, coarsely chopped
• 1 cup merlot
• 2 tablespoons unsalted butter

Instructions

1. Heat oven to 350°.

2. Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper.

3. Add steak to skillet and sear to brown one side, about 2 minutes; turn and brown the other side, 2 minutes; remove steaks to a shallow roasting pan; place in oven and roast until desired doneness, about 7 minutes for rare.

4. Meanwhile, lower heat on skillet to medium-high and add onions, cook, stirring, until onions are lightly colored, about 4 minutes; add garlic and remaining 1/4 teaspoon of salt and pepper; cook 1 minute; add mushrooms, cook, stirring often, until lightly browned, about 3 minutes.

5. Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes.

6. Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.