Peppered Rib-Eye Steak

his hearty recipe is served with chanterelle mushrooms and a goat cheese sauce
2 rib-eye steaks, each 4 ounces and 3/4-inch thick
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
4 ounces fresh chanterelle mushrooms, coarsely chopped
1 tablespoon minced fresh oregano 1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon salt
4 ounces (1/2 cup) soft-fresh goat cheese
Generously coat each steak on both sides with the cracked pepper and let stand at room temperature for about 15 minutes. In a skillet over medium heat, melt 1 tablespoon of the butter with the olive oil. When the mixture begins to foam, add the mushrooms and oregano and sauté until the mushrooms are tender and the juices have begun to flow, 3 to 4 minutes. Remove from the heat and set aside. Preheat a broiler. In a small saucepan over medium heat, melt the remaining 1 tablespoon of butter. When it begins to foam, whisk in the flour until a paste forms, about 30 seconds. Immediately whisk in 1/4 cup of the milk and reduce the heat to low. Whisking continuously, gradually add the remaining 3/4 cup milk and the salt. When the sauce has thickened, after about 5 minutes, stir in the goat cheese until it melts and the sauce is smooth, about 1 minute. Remove from the heat and stir in the mushrooms. Set the sauce aside and cover to keep warm. Place the steaks in a shallow flameproof baking dish or on a broiler pan. Slip the dish or pan into the broiler about 3 inches from the heat and broil, turning once, for 3 minutes on each side for medium-rare. You may wish to cook the steaks a little less or a little more, depending upon personal taste. While the steaks are cooking, reheat the sauce over low heat if it has cooled. When the steaks are ready , immediately transfer to warmed individual plates and spoon the sauce generously atop each one. Serve at once.
Makes 2 servings.