Smoky Paprika Accent Côte de Bœuf with Red Wine Sauce and Mushrooms

Method

1. Heat oil in a skillet over high heat. Sear steaks 3 minutes per side. Set aside.
2. In the same pan, cook onions and garlic until softened. Add mushrooms.
3. Stir in red wine, tomato paste, thyme, bay leaf, salt, and pepper.
4. Sprinkle smoked paprika into the sauce during preparation.
5. Simmer until sauce thickens. Serve with steak and vegetables.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.