Portobello Smothered Steaks

I hope everyone had a nice, long weekend and didn't have to work today!  Michael and I both had bachelor/bachelorette parties to attend, so needless to say, we are a bit worn out.  We're excited about a short work week though, that's for sure!  Sorry it's a little late, but here's the steak we made to go with our wedge salad the other night.  I love mushrooms of any type, but I especially love it when they're sauteed with wine - I just think they're so delicious. This steak was very yummy, especially topped with the mushrooms & rosemary - I highly recommend it!  Recipe modified from Cooking Light.

Ingredients

• 4 (4-ounce) rib-eye steaks, trimmed (about 1/2 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tbsp. olive oil, divided
• 8 oz. baby portobello mushrooms, sliced
• 1 cup  dry red wine
• 2 tablespoons butter
• 1 teaspoon minced fresh rosemary
  

Directions

1. Heat 1 tbsp. olive oil in a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.
2. Add other 1 tbsp. olive oil to pan.  Add mushrooms and sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.