Juicy Steaks with Onions, Mushrooms, and Seasoned Potatoes

For the Steaks:
2 1" Thick Tenderloin Steaks
1 Tsp. Salt
1 Tsp. Pepper
1/2 Tbsp. Coriander
4 Garlic Cloves, Minced
1 C. Sauvignon Blanc
5 Sprigs Fresh Thyme
2 Portebella Mushrooms, Chopped
1/4 Yellow Onion, Chopped

Place steaks in a deep pan. Mix salt, pepper, coriander and garlic. Cover mixture generously over steaks. Add Sauvignon Blanc over the steaks and then place thyme, mushrooms and onion evenly throughout the pan. Refrigerate for at least 8 hours, up to overnight. 

Remove from refrigerator. Heat medium sized pan on medium-high heat. Place steaks in pan and cook for about 5-7 minutes on each side, depending on how well done you want it. Make sure to try and flip the steaks only ONCE, to ensure a well seared outside keeping the juices inside. Also, make sure to let rest for AT LEAST 10 minutes when finished cooking.

Take excess liquid and place in a sauce pan with one tablespoon of butter on med-high heat until boiling. Reduce heat to medium and cook for 10 minutes. Reduce heat to low. Pour over steaks when plating.

For the Seasoned Potatoes:
2 Medium Sized Yellow (or Baking) Potatoes
3 Tbsp. Olive Oil
2 Garlic Cloves, Minced
1/2 Tbsp Thyme (Dried or Fresh)
2 Tsp Coriander
1 Tsp. Salt
1/4 C. Crumbled Feta Cheese

Preheat oven to 350 degrees. Cut up potatoes into small cubes, leaving skins on. Place on oven safe pan. Pour olive oil evenly across potatoes, then cover with garlic, thyme, salt, coriander, salt and feta. Cook for 20-30 minutes until golden brown, flipping them over halfway through.

Serve with Cabernet Sauvignon