2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

2 large shallots, thinly sliced

2 pounds mixed mushrooms, such as cremini, oyster, and shiitake, stemmed and thinly sliced

2 tablespoons Asian fish sauce

1 pinch of cayenne pepper

2 tablespoons chopped tarragon

2 tablespoons snipped chives

4 rib eye steaks, cut about 3/4-inch think; about 10 ounces each

Salt and freshly ground black pepper


In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil. Add the shallots and mixed mushrooms and cook over high heat, stirring occasionally, until the mushrooms are browned and their liquid is evaporated, about 8 minutes. Add the fish sauce and cayenne and cook for 1 minute. Stir in the tarragon and chives, cover and keep warm.

Preheat a grill pan. Brush the steaks with olive oil and season with salt and black pepper. Grill over moderately high heat for 3 to 4 minutes per side for medium-rare meat. Transfer the steaks to plates. Top with the mushrooms and serve.

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