Weeknight Steak and Potatoes with Red Wine Reduction

Ever have the craving to make a fancier meal midweek? Then the fatigue of working long hours, and getting home late, and a can of soup takes over instead? Let me tell you this...a good meal doesn't always take long too cook!! This meal took us 20 minutes to cook and prepare. It was fast, easy and delish!

Before you start anything...Preheat your oven to 400F.
First I bought a bag of baby red potatos. I rinsed them and put them in a pot of boiling water. Boil these babies for about 10-12 minutes or until fork tender.

While the potatoes are boiling away you can start your steak. I like to use thick cut rib steaks (about 1 1/2-2 inches thick). Season the steaks on both sides with Sea Salt and Cracked Black Pepper

In an oven proof pan, set on high heat, add one teaspoon of butter

And the 2 steaks. You want to sear them on both sides quickly. About 1 minute per side.

Once you have seared both sides, place the whole pan in your preheated oven to continue cooking through. You can check the doneness of your steaks with a meat thermometer or by touch if you are confident enough ;)

While your steaks are in the oven, drain your boiled potatos and throw them in a saucepan with a little butter, fresh chopped garlic, salt and pepper and 1 chopped green onion. Saute on Medium low Heat until you are ready to serve...making sure to stir every couple of minutes.

In a second pan saute some small button mushrooms in a little butter or olive oil. season with salt and pepper too.

Once the mushrooms are browned, oven your oven door and dump the mushrooms and any juices over your steaks to finish cooking with them.

Steaks are done! Remove the steaks and mushrooms from the pan and set aside to rest.

Using the juices left in the steak pan, add a couple splashes of red wine and reduce by half.

Serve with your sauteed potatoes and drizzle red wine reduction over steak and mushrooms.

The key to this meal is multi-tasking to get it done in 20 minutes!