Pan-Fried Steaks with Shallots and Mushrooms
1/4 cup vegetable oil
6 boneless rib steaks, about 1 inch thick trimmed of excess fat
6 tablespoons unsalted butter
18 mushroom caps (from about 1 pound of mushrooms)
2 tablespoons chopped shallots
1/4 cup beef broth
3/4 cup dry white wine
Pinch of salt
1/2 teaspoon freshly ground pepper
Chopped fresh parsley, for garnish

1. Divide the oil between two large heavy skillets and place over high heat. When the oil is smoking, add 3 steaks to each skillet and saute, turning once, for 2 minutes on each side. Reduce the heat to moderate and cook for 2 minutes longer on each side for rare, 3 for medium-rare or longer if desired. Remove to a heated platter or plates and cover with foil to keep warm.

2. Pour off the fat from the skillets and add 2 tablespoons of the butter to each; melt over moderately high heat. When the butter is sizzling, divide the mushroom caps between the pans and saute, tossing, until tender and nicely browned, about 4 minutes. Spoon the mushrooms over the steaks.

3. Add another tablespoon of butter to each skillet and divide the shallots between the pans. Saute until softened, about 30 seconds. Add half the broth, wine, salt and pepper to each skillet. Boil for about 3 minutes, scraping up the browned bits from the bottom of the pans, until the liquid is reduced by half.

4. Pour the sauce over steaks and mushrooms and sprinkle with parsley.


Pan-Fried Steaks with Shallots and Mushrooms 1/4 cup vegetable oil 6 boneless rib steaks, about 1 inch thick trimmed of excess fat 6 tablespoons unsalted butter 18 mushroom caps (from about 1 pound of mushrooms) 2 tablespoons chopped shallots 1/4 cup beef broth 3/4 cup dry white wine Pinch of salt 1/2 teaspoon freshly ground pepper Chopped fresh parsley, for garnish 1. Divide the oil between two large heavy skillets and place over high heat. When the oil is smoking, add 3 steaks to each skillet and saute, turning once, for 2 minutes on each side. Reduce the heat to moderate and cook for 2 minutes longer on each side for rare, 3 for medium-rare or longer if desired. Remove to a heated platter or plates and cover with foil to keep warm. 2. Pour off the fat from the skillets and add 2 tablespoons of the butter to each; melt over moderately high heat. When the butter is sizzling, divide the mushroom caps between the pans and saute, tossing, until tender and nicely browned, about 4 minutes. Spoon the mushrooms over the steaks. 3. Add another tablespoon of butter to each skillet and divide the shallots between the pans. Saute until softened, about 30 seconds. Add half the broth, wine, salt and pepper to each skillet. Boil for about 3 minutes, scraping up the browned bits from the bottom of the pans, until the liquid is reduced by half. 4. Pour the sauce over steaks and mushrooms and sprinkle with parsley.