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PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE

This elegant entrée deserves special accompaniments, like buttered baby carrots sprinkled with chopped tarragon, twice-baked potatoes (available frozen) and a spinach salad tossed with toasted walnuts. New-York-style cheesecake with strawberries provides the properly indulgent finale.

Ingredients
2 10-ounce rib-eye steaks
2 teaspoons coarsely ground pepper
2 tablespoons vegetable oil
3 tablespoons chilled unsalted butter
6 ounces fresh shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup Merlot
1 tablespoon chopped fresh thyme

Preparation
Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.

Makes 2 servings; can be doubled.

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