Adapted from recipe by Eating Well and shared by My Saratoga Kitchen Table
For preparing the steak, Longlesson recommends that the steak is at room temperature before cooking. Pat it dry and season. Get the skillet hot. Rub the steak with olive oil and place in skillet. Grill for 5 to 7 minutes per side. Cook it until the thermometer reads 115-120 degrees for medium rare. Set aside to rest for about 5 minutes. Top the steak with Garlic Rosemary Mushrooms from this recipe.
*Ingredients currently available at the Saratoga Farmers’ Market
• 1½ slices bacon, chopped*
• 1½ pounds Oyster mushrooms (can use a mix of cremini, shiitake and portobello) cut into ¼ inch slices*
• 2 garlic cloves, finely chopped*
• 1½ teaspoons chopped fresh rosemary*
• salt and pepper to taste
• ¼ cup dry white wine*
Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes. Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.