2 KOL Foods 100% grass-fed Filet Mignon or New York Strip Steaks
2 T grape seed oil for sauteing (or your favorite high smoke point oil)
8 oz assorted wild mushrooms (or your favorite mushroom)
1 T garlic, minced
2 T grape seed oil for searing (or your favorite high smoke point oil)
Salt and pepper to taste
2 cups Pinot Noir
1 small bouquet of fresh thyme (or 2 sprigs of fresh rosemary)
Allow the steaks to come to room temperature for 30 minutes.
While steaks are warming, saute the mushrooms in oil over medium heat in a large, heavy pan until fully cooked; about 5 minutes. Add the garlic and continue to saute for another minute; season with salt and pepper. Remove from pan and reserve mushrooms and garlic in a bowl, covered.
Wipe out the pan with a paper towel and heat to medium high. While pan is heating, thoroughly dry the steaks with paper towels and season both sides with salt and pepper. Once pan is hot, add more oil and sear the steaks for 4-5 minutes per side. Promptly remove steaks from the pan and let them rest, covered, for 5 minutes.
While steaks rest, deglaze the pan with wine; reduce wine to half.
Add the rosemary and mushrooms; simmer for 1 minute. Pour mushroom sauce over steaks and serve with healthy sides.