- 1 tablespoon cooking oil
- 4 six-ounce buffalo sirloin steaks
- 2 shallots, minced
- 2 garlic cloves, minced
- ½ pound mushrooms, sliced
- 1 cup red wine
- 1 cup stock
- 2 teaspoons chopped fresh rosemary
- salt and pepper to taste
- Preheat the oven to 400 degrees. Heat the oil in a large cast-ron or oven-safe skillet on high. Season the steaks with salt and back pepper and add them to the hot pan. Sear for 3 to 4 minutes until a deep brown crust develops on one side. Then flip the steaks over.
- Place the skillet in the oven to finish cooking (5 to 7 minutes for medium-rare). Remove the pan from the oven and transfer the steaks to a cutting board to rest.
- Using a potholder, place the pan back on the stove over medium heat. Add the shallots, garlic, and mushrooms; cook until the mushrooms begin to caramelize, 3 to 4 minutes. Add the red wine and stock, scraping the bottom of the pan with a wooden spoon. Cook until the liquid has reduced by about half, 2 to 3 more minutes. Stir in the rosemary. Divide the steaks among four plates, top with mushrooms, and spoon on the sauce.