Angus Rib Steaks Napped with Oyster Mushroom Sauce

Angus Rib Steaks Napped with Oyster Mushroom Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 4

    rib steak

  • 1 tsp.
    (5 mL)

    olive oil

  • 1 tsp.
    (5 mL)

    butter

  • oyster mushroom sauce

  • 12 oz
    (375 g)

    oyster mushrooms cut into quarters

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    chopped fresh rosemary

  • 1/4 cup
    (60 mL)

    red wine

  • 1/4 cup
    (60 mL)

    balsamic vinegar

  • 1 cup
    (250 mL)

    beef broth

  • 1 Tbsp.
    (15 mL)

    tomato paste

  • 2 Tbsp.
    (30 mL)

    unsalted butter

Preparation

Mushrooms

Preheat the oven to 400°F (200°C).

In a frying pan, sear the mushrooms in the oil over medium heat for about 3 minutes.

Sprinkle rosemary over the mushrooms.

In an oven-proof dish, place the mushrooms and set aside.

Heat a heavy-bottomed pan over medium-high heat until very hot, but not smoking. Coat the bottom with oil and butter.

Sear the steaks until nicely browned, about 3 minutes per side.

Place the steaks on the mushrooms.

Broil uncovered in the oven for 5 to 7 minutes.

Meanwhile, over medium-high, heat the frying pan used to cook the mushrooms.

Pour in the wine and balsamic vinegar. Bring to a boil and deglaze the bottom of the pan. Add the broth and tomato paste; boil for about 5 minutes (or until the liquid becomes a little syrupy).

Remove from the heat and whisk in the butter. Fold in the mushrooms.

Place the steaks on dinner plates and nap with the oyster sauce.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007