Enjoy the Delicious

I had the best dinner last night.  Steak with sauteed mushrooms and a glass of Bordeaux to die for!  At this moment I can't write up the preparation but I still want to show you the pictures.  It was so delicious, I just couldn't get enough and so simple you won't believe.  Pictures now, recipe to follow.

UPDATE

This is how it's done:

Sautee one package of wild mushrooms in some olive oil and 1/4 stick of butter.  I also like to take a spoonful of the steak sauce and stir it in.  Make sure to salt towards the end of cooking.

For the steak, season well with salt and pepper and sear in a very hot pan with very little fat for 3 minutes on each side.  Add about 1/2 cup of red wine, 1/4 cup beef stock, pat of butter.  Continue cooking on low heat for 5-7 minutes each side.  If sauce becomes low, just add a little more wine or beef stock.  When you take your beef out of the pan to rest, stir in a small dollop of creme fraiche for richness and make assure that the sauce is condensed down into a thick creamy sauce.

This has got to be one of my favorite culinary delights.  I love cooked down onions and use them quite a lot.  When I read recipes with caramelized onions I see that they usually tell you to cook them for 20 minutes.  This is a complete underestimation of time where cooking is concerned.  You need an hour, minimum, to do it well.  Don't try to cook 5 onions on high for 15 minutes in hopes of sweet, soft flavorful onions.  Where this is concerned, slow and steady wins the race.  I am going to show you the progression of how it's done.

This is 2 sweet vidalia onions of medium size. A coating of olive oil in the pan and 2 pinches of salt.  Add a pat of unsalted butter in the homestretch.  Just add the onions to moderate heat, sprinkle with some salt and leave them to cook.  Stir occasionaly and what you will end up with is delicious.  Here goes...

To start:

Half an hour in:

Just over an hour in: