SEVEN OR LESS
Steak with wine and mushrooms

By Carol Mighton Haddix
Chicago Tribune

For a quick and elegant dinner for two, it's hard to beat the ease of steak. For this dinner suggestion, we've chosen the flavorful rib-eye steaks, but any small steaks can do. A quick sauté of onions and mushrooms becomes the base for a rich red wine sauce to serve with the steaks.

Match the steaks with two easy-to-steam vegetables. If you must, use a frozen vegetable mix.

Buy an extra bottle of the merlot for romantic toasting. Any dry red wine may be used in place of the merlot, if you wish.

For a more intense mushroom flavor, soak dried wild mushrooms of your choice in hot water for 30 minutes, if you have the time.

Rib-eye Steaks with Mushroom Melange

• 1 tablespoon extra-virgin olive oil
• 2 rib-eye steaks, about 1 pound each
• 1/2 teaspoon each: salt, freshly ground pepper
• 1 red onion, sliced
• 2 garlic cloves, minced
• 8 ounces mixed wild mushrooms, coarsely chopped
• 1 cup merlot
• 2 tablespoons unsalted butter

Heat oven to 350 degrees. Heat oil in large, heavy skillet over high heat. Season steaks with 1/4 teaspoon each of the salt and pepper. Add steaks to skillet; sear to brown one side, about 2 minutes. Turn; brown other side for 2 minutes. Remove steaks to shallow roasting pan; place in oven. Roast until desired doneness, about 7 minutes for rare.

Meanwhile, lower heat to medium high; add onions to same skillet. Cook, stirring, over high heat until lightly colored, about 4 minutes. Add garlic and remaining 1/4 teaspoon each salt and pepper; cook 1 minute. Add mushrooms; cook, stirring often, until lightly browned, about 3 minutes. Add wine; heat to a boil. Cook, stirring up bits on bottom of skillet, to reduce wine mixture, about 5 minutes. Stir in butter.

Place the steaks on serving plates, spoon mushrooms and sauce over steaks.

Makes 2 servings.

Nutrition information per serving: 766 calories, 51 percent of calories from fat, 42 g fat, 17 g saturated fat, 272 mg cholesterol, 11.5 g carbohydrates, 81 g protein, 749 mg sodium, 2 g fiber.