Extra virgin olive oil
Pinch of salt and pepper
4 tablespoons butter
3 tablespoons extra virgin olive oil
1 ½ cups sliced Portabella mushrooms
1 ½ cup sliceds Maitake mushrooms1 ½ cups cabernet
Assortment of fresh herbs Basil, Parsley, Oregano, Thyme and Chives (chopped)
Allow steaks to warm to room temperature; 20-30 minutes once out of the refrigerator
Preheat grill to 425 degrees
In a medium size sauté pan melt the butter and oil over medium high heat. Add the mushrooms and cook for 2-3 minutes; pour wine over mushrooms and continue to cook for 3-4 minutes till mushrooms are soft.
Allow steaks to rest for 5-6 minutes before slicing.
Add the fresh herbs to the mushroom wine sauce and pour over the steaks; slice and serve.