Pan Roasted Steaks with Mushroom Herb Wine Sauce

Serves 4

4 steaks, 8-12 oz. each
salt and pepper to taste
2 tablespoons sunflower oil, separated
2 tablespoons butter, separated
1-8oz. package mushrooms
1 tablespoon shallots, diced fine
½ cup Carnivor Cabernet wine
½ cup beef stock
¼ cup heavy cream
1 teaspoon chopped chives
1 teaspoon red wine vinegar
Heat a large skillet over medium-high heat for 2 minutes. Season the steaks with the salt and pepper. Add 1 tablespoon oil and steaks to the pan and sear for 2 minutes per side. Lower the heat to medium-low and continue to cook; turning often until done to your liking. Remove steaks to a plate and set aside.

Add 1 tablespoon oil and 1 tablespoon butter to the same pan over medium-high heat and add the mushrooms. Sauté mushrooms for 3-4 minutes. Add the wine and beef stock and reduce liquid by 75% Add the cream and 1 tablespoon butter, chives and vinegar. Simmer for 1 minute. Season with salt and pepper and serve over steaks.

Enjoy with Carnivor Cabernet, Starborough Sauvignon Blanc, Schofferhofer or Sol beers.
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Audio used with permission from Footage Firm.

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