- 4 strip loin steaks, washed and patted dry
- 3 tbsp green seasoning
- 1 tsp salt
- 1 tsp ground black pepper
- 3 tbsp olive oil
- 2 cups quartered white button mushrooms
- 1 small onion, chopped
- ½ cup red wine
- 2 oz butter
- ¼ cup cream
- 1 tbsp chopped shadon beni
- 1 tbsp chopped fresh thyme
- 2 blades chives sliced thinly
- Salt and pepper to taste
Season steaks with green seasoning, salt and black pepper. Set aside for at least 1 hour to marinate.
Heat oil in a large skillet over high heat until smoking.
Place the steaks in the oil and let sear on one side for 5 – 7 minutes. Turn down heat to medium high.
Turn on to the other side and repeat for 5 – 7 minutes for medium rare to medium. Depending on desired doneness of steak, you can leave the steaks on each side for a longer cooking period, also considering the thickness of the steak. Remove the steak from pan and set aside.
In the same pan, add a little more oil, about 1 tbsp and heat.
Add the mushrooms and onions and let cook for a few minutes.
Add the wine, shadon beni and thyme, scraping the bottom of the pan and stirring. Let the mixture reduce a little until it begins to thicken slightly.
Add the butter and stir until incorporated. Add the cream and mix well. Let the mixture thicken slightly.
Taste and adjust seasonings with salt and pepper.
Place steaks on a platter and pour the sauce over them. Serve immediately.