Pan Seared Organic Rib-Eye Steaks w/ Mushrooms "Aigre-Doux"

Ingredients:

• 4 each Organic Rib-Eye Steaks -- (8 to 10 oz.)
• 2 tablespoons butter -- clarified
• 4 large shiitake mushrooms -- quartered
• 1 large portabella mushrooms -- diced in 1" pieces
• 1 large shallots -- sliced in rings
• 1/8 cup olive oil
• 1/8 cup sherry
• 1/4 cup cider vinegar
• 1 tablespoon white wine vinegar
• 2 tablespoons sugar (white or brown)
• 1 sprig rosemary or thyme
• salt and pepper -- to taste
• 2 tablespoons unsalted butter -- to finish
  

Saute' shallots and mushrooms in oil until slightly browned. Add sugar
and saute' until slightly caramelized, flambe' with sherry, add vinegars
and herb sprig, bring to a boil. Remove from heat, season. Transfer
to a clean non-reactive container and cool in liquid.

Heat a non-reactive skillet (stainless steel or anodized aluminum)
and add clarified butter. Season steaks and pan sear appx. 3 to 4
minutes on each side for medium rare. Remove steaks from pan and
transfer to warm plates; deglaze pan with 2 cups of mushroom
mixture and reduce slightly, whisk in butter and spoon over the
steaks. Enjoy!

This dish goes very well with wild rice or roasted garlic mashed
potatoes.

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