Montenegrin steak - gluten free recipe

Preheat a skillet over medium-high heat.

Season the beef steak with salt and black pepper on both sides.

Add olive oil to the skillet and heat until shimmering.

Sear the steak for 4-5 minutes on each side for medium-rare.

Remove the steak from the skillet and tent with foil to rest.

In the same skillet, add butter and melt over medium heat.

Add chopped garlic, onion, and bell pepper; sauté until softened, about 3-4 minutes.

Add sliced mushrooms and cook until browned, about 5 minutes.

Pour in red wine and scrape up any browned bits from the skillet.

Add beef broth and bring to a simmer; reduce for 5-7 minutes.

Stir in fresh rosemary and thyme; season with salt and pepper to taste.

Slice the rested steak against the grain.

Serve the steak topped with the mushroom sauce and garnish with parsley.

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