Seared Rib-Eye Steak with Fresh Sauteed Porcini Mushrooms and a Rich, Cognac, Demi-glace sauce

Ingredients:

• 4x 8 oz rib-eye steaks
• 2 x 25 ml extra virgin olive oil
• sea salt
• fresh cracked pepper
• 50 ml cognac liqueur
• 25 ml butter
• 100 g fresh porcini mushrooms, sliced
• 300 ml demi-glace sauce
• 2 shallots, minced
• 50 ml red wine

Directions:

1. Preheat oven to 375’f
2. Prepare the sauce; heat olive oil in a sauce pan. Add shallots, season, and saute for 1-2 minutes. Add porcini mushrooms, season, and saute for 2 minutes. Add red wine and reduce for 3 minutes. Add demi-glace and simmer. Just before steaks are ready whisk in butter and cognac
3. Season both sides of the steaks. Heat a skillet, add olive oil, add steaks and sear each side for 2 minutes. Transfer into the oven.
4. Cook until desired temp

4 servings

Carb count 4g. per serving