Steak Medici



Steak Medici

4 Tbsp butter or margarine
4 beef top loin steaks boneless, each cut ¾ inch thick
½ pound mushrooms, cut into ¼-inch slices
¾ tsp salt
¼ cup red port wine or 2 Tbsp balsamic vinegar
chopped parsley for garnish

In 12-inch skillet over medium high heat, in 2 tablespoon hot butter, brown steaks on both sides. Use tongs to turn them. Cook until desired doneness. Remove the steaks to a large warm platter and keep warm.

In same skillet over medium heat, melt the remaining butter. Add sliced mushrooms together with the salt and cook, stirring, until the mushrooms are just tender. Stir in wine or vinegar, scraping to loosen brown bits from bottom of skillet. Pour mushrooms mixture over steaks; garnish with parsley and serve immediately.