Recipe update

Last evening was the first time in a while that I tried out a new recipe.  It was inspired by the fact that we bought some Oklahoma wine.  We opened the bottled late last week to try it and we were....well, not so impressed.  By not so impressed, it was the first time we decided to not finish or even make it halfway into the bottle.  Thus, I was on the search to find a simple recipe to get rid of this excess wine.  Here it is:

Steak with Mushroom and Wine Sauce

• 2 tablespoons butter
• 1 tablespoon oil
• 2 large garlic cloves cut in half
• 1.5 - 2 pounds sirloin
• 8 oz presliced mushrooms
• 1 cup red wine
• black pepper to season

1. In skillet, heat butter and oil over moderately high heat.  Add garlic.  Sprinkle steak with black pepper and place in hot skillet.
2. For medium rare, cook about 7 minutes; turn, cook 2 minutes and add mushrooms.  (Since we had two thin individual steaks and not one huge chunk of meat, I only cooked it for 3.5 minutes on each side.  I added the mushrooms immediately after flipping the meat.)  Cook 5 minutes more, stirring mushrooms several times.  Remove steak to a heated platter in a 200 degree oven.
3. Pour wine into skillet and stir to loosen browned bits.  Mash garlic with a fork.
4. Increase heat and cook 2 to 3 minutes.
5. Slice steak thinly across the grain (if you have a huge chunk of meat).  Spoon mushroom sauce over meat.

The meal turned out well and was pretty easy to prepare.  We made some mashed potatoes and steamed broccoli to go with it.  It probably would be better if we used a drier red wine - but hey at least we got rid of some of the not so hot wine.