Steaks with Mushrooms and Merlot

Makes 2 servings

* 1 tbsp (15 mL) extra-virgin olive oil

* 2 steaks, preferably rib-eye or sirloin, about 1 lb (450 g) each

* Salt and freshly ground pepper

* 1 red onion, sliced

* 2 garlic cloves, minced

* 1/2 lb (225 g) mixed wild mushrooms, coarsely chopped

* 1 cup (250 mL) Merlot OR other red wine

* 2 tbsp (30 mL) unsalted butter

1. Heat oven to 350 F (180 C). Heat oil in a large heavy skillet over high heat. Season steaks with salt and pepper. Add steaks to skillet; sear to brown one side, about 2 minutes. Turn; brown other side for 2 minutes.

2. Remove steaks to shallow roasting pan; place in oven. Roast until desired doneness, about 7 minutes for rare.

3. Meanwhile, lower heat to medium-high; add onions to same skillet. Cook, stirring, over high heat until lightly coloured, about 4 minutes. Add garlic and season with salt and pepper; cook for 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 top and serve.

Approximate nutrition per serving: 766 calories, 42 g fat, 81 g protein, 12 g carbohydrates, 2 g fibre