Remove the steak from the fridge 30 minutes before cooking and set aside at room temperature.
Just before cooking, brush olive oil on both sides of the steak, and sprinkle generously with the salt and coarsely ground pepper.
Heat a cast iron pan on medium-high just until it's very hot.
Sear the steak about 5 minutes per side to obtain a nice crust and a delicious caramelized taste.
When cooked to the desired degree of doneness (medium-rare is ideal), remove from the pan and set aside.
Lower the heat to medium and in the still-warm pan, add the olive oil, onion, assorted mushrooms, salt and pepper, and stir.
As soon as the onion and mushrooms start softening, add the wine or stock and raise the temperature so the liquid evaporates.
When the liquid has reduced by half, remove the pan from the heat, add the fine herbs and butter, and stir to melt the butter.
Pour the mushroom sauce over the steak and serve with oven-baked fries or a salad.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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