MUSHROOM AND RED WINE STEAK SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.
STEAK WITH RED WINE MUSHROOM SAUCE
Provided by Calvin Harris
Categories Mushroom Valentine's Day Dinner Steak Red Wine Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.
HANGER STEAK WITH MUSHROOMS AND RED WINE SAUCE
Provided by Bon Appétit Test Kitchen
Categories Mushroom Quick & Easy Dinner Steak Red Wine Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
- Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
- Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
- Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.
GRILLED STEAKS WITH MUSHROOM SAUCE
Midweek days deserve something special. This steak entree with its savory sauce will fit the bill beautifully. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.
Nutrition Facts : Calories 353 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 447mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 40g protein.
RED WINE REDUCTION STEAK SAUCE
Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can also go well with a roast or prime rib.
Provided by Randy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
- Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 25.2 g, Cholesterol 22.9 mg, Fat 9.5 g, Fiber 5 g, Protein 6.4 g, SaturatedFat 5.7 g, Sodium 476.6 mg, Sugar 9.8 g
GRILLED STEAKS WITH RED WINE MUSHROOM SAUCE
Make and share this Grilled Steaks With Red Wine Mushroom Sauce recipe from Food.com.
Provided by Julie
Categories Meat
Time 45m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow dish large enough to hold the steaks in a single layer, combine the wine, soy sauce, vinegar, thyme, pepper and half of the garlic. Place the steaks in the marinade and turn them over to thoroughly coat. Set them aside to marinate while you prepare the remaining ingredients.
- Preheat the broiler or prepare the grill. If broiling, line a broiler pan with foil.
- In a medium skillet, melt the butter over medium-high heat. Add the remaining garlic, the scallions and mushrooms and saute until the scallions are limp and the mushrooms are beginning to release their liquid, two to three minutes. Stir in the flour and cook, stirring, until it is no longer visible, about 30 seconds.
- Remove the steaks from the marinade, reserving the marinade. Stir the reserved marinade into the skillet and cook, stirring, until the mixture has come to a boil and thickened slightly, one to two minutes. Reduce the heat to low and simmer while you cook the steaks.
- Grill or broil the steaks four inches from the heat; 7 minutes per side for rare, 8 minutes per side for medium-rare, 9 minutes per side for well-done. Let the steaks rest for five minutes before serving.
- Serve the steaks topped with the red wine mushroom sauce.
Nutrition Facts : Calories 1371.8, Fat 83.4, SaturatedFat 34.9, Cholesterol 471.3, Sodium 829.6, Carbohydrate 10, Fiber 1.5, Sugar 2.6, Protein 128
GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE
Steps:
- In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
- Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.
MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
GRILLED STEAK WITH GARLIC-MUSHROOM SAUCE
A simple sauce of mushrooms, onions, steak sauce and sour cream enhances juicy grilled rib eye steaks.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 4 servings, 1/2 steak each.
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat. Heat oil in large skillet on medium-high heat. Add mushrooms and onions; cook and stir 5 to 7 minutes or until tender. Reduce heat to low.
- Stir in steak sauce and sour cream; cook 1 minute or until heated through. (Do not boil.) Remove from heat; cover to keep warm.
- Grill steaks 5 minutes on each side or until cooked through. Cut each steak in half. Serve topped with the mushroom sauce.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
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