Pan-Seared Rib-Eye Steak with Chanterelle-Marsala Sauce

2 Rib Eye Steaks

Salt, Pepper, to taste

2 tablespoons Olive Oil

Pre-heat an oven to 350 degrees F.

Pre-heat a skillet to medium-high heat.   Season steaks with salt and pepper on both sides.  Sear the steaks for about 8-10 minutes, flipping once.  Move the steaks over on a baking sheet.  Finish cooking in the oven for another 5-6 minutes for medium done.  Let the steaks rest.

*Let the steaks sit at a room temperature for about 30 minutes before cooking...

Chanterelle-Marsala Sauce

1/2 pound Chanterelle Mushrooms

1 Shallot, thinly sliced

2 Garlic Cloves, chopped

1 tablespoon Corn Starch

1/2 cup Marsala Wine

1/2 cup Vegetable Stock

Pinch of Chili Flakes

Salt, Pepper, to taste

Using the same skillet, add the mushrooms, shallots, and garlic.  Season with salt, pepper, and chili flakes.  Saute for about 3-5 minutes.  Add the corn starch, stir around until the corn starch is dissolved.  Deglaze the pan with Marsala.  Add the vegetable stock and cook for another 5-6 minutes, until the sauce thickens up.

Pour the sauce over the steak and serve.

Serves 2.