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Seared Steak with Red Wine and Mushroom Reduction

4 Kansas City Strip Steaks
canola oil
2 tbsp. butter
2 shallots, cut in half lengthwise and then sliced thin lengthwise
1 - 1 1/2 cup flavorful mushrooms (porcinis, morel, shitake, crimini etc.) sliced
1 tsp. thyme, minced
1 tsp. tarragon, minced
1 1/2 cup dry red wine (cabernet sauvignon pinot noir etc.)
2 tbsp. butter, cold and cubed
Directions: Season steaks liberally with salt and pepper. Set aside. Place a stainless steel pan over high heat and let it heat up for at least 3 minutes. If you can see the pan glowing, that’s okay. Add a tiny bit of oil to the pan, and add the steaks. Turn them over when they are nicely browned on one side. Cook to desired temperature (medium rare is recommended). Remove steaks, and cover with foil, and let rest at least 7 minutes. While steaks are resting, add butter to the same pan you cooked the steaks in over medium heat, and then sauté shallots and mushrooms in there until they become tender, about 5 minutes. In the last minute, add the herbs. Add the wine, and use a spoon to scrape up the stuck on bits on the bottom of the pan. Reduce until napé. Remove from heat and whisk in cold butter to finish the sauce. Pour sauce on top of steaks and serve immediately.
Servings: 4
Source: KC Steak Company

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