Steak with Mushrooms and Leeks In Red Wine
|Leeks||1 1⁄4 Pound (White And Light Green Parts Only, 6 - 8 Leeks)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Mushrooms||1 1⁄2 Pound, quartered|
|Dry red wine||2 Cup (32 tbs) (Such As An Oregon Pinot Noir Or A Washington State Merlot)|
|Boneless sirloin steaks||32 Ounce (About 3/4 Inch Thick, 4 Steaks, 8 Ounce Each)|
|Chopped fresh parsley||1 Tablespoon|
With a sharp knife, trim the leeks and cut into 1-inch slices on the diagonal.
Heat 3 tablespoons of the oil in a large skillet.
When hot, add the leeks and mush rooms and cook over medium heat, until lightly browned.
Stir in the wine, scraping the bottom of the pan.
Season with salt and pepper.
Bring to a boil and boil 1 minute.
Reduce the heat to low, then cover and cook 5 minutes.
Remove the lid, raise the heat, and cook until the wine has reduced slightly, 5 minutes.
Brush the steaks with the remaining 1 tablespoon oil and sprinkle generously on both sides with salt and pepper.
Heat a ridged grill pan (or preheat the broiler).
When hot, add the steaks and cook 3-4 minutes on each side for medium-rare.
Meanwhile, stir the parsley into the leek mixture and reheat.
Place the steaks on 4 warmed plates.
Mound the leek mixture on top and serve.