Steak With Merlot Mushrooms Recipes

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STEAKS WITH MUSHROOMS



Steaks with Mushrooms image

For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 5

2 boneless beef sirloin steaks (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 cup sliced fresh mushrooms

Steps:

  • Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.

FILET WITH A MERLOT SAUCE



Filet with a Merlot Sauce image

Filet Mignon with an excellent Merlot wine sauce.

Provided by CANMAD7

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

1 (750 milliliter) bottle Merlot wine
2 (14.5 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can beef broth
2 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon olive oil
6 (6 ounce) fillets beef tenderloin
freshly ground black pepper to taste
¼ cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon fresh thyme

Steps:

  • In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
  • In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
  • Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g

NEW YORK STEAKS WITH BOURSIN AND MERLOT SAUCE



New York Steaks with Boursin and Merlot Sauce image

Provided by Jill Silverman Hough

Categories     Cheese     Sauté     Quick & Easy     Steak     Red Wine     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons olive oil, divided
6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick)
1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges
1 1/2 cups Merlot or other fruity red wine
1/4 cup ( 1/2 stick) chilled butter, cut into small pieces
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives plus whole chives for garnish

Steps:

  • Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
  • Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

SIRLOIN STEAK WITH MUSHROOMS



Sirloin Steak with Mushrooms image

Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!

Provided by brandon

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 (12 ounce) sirloin steak
salt and freshly ground black pepper to taste
2 tablespoons oil, or as needed
⅓ cup shiitake mushrooms, stems discarded, caps thickly sliced
½ shallot, sliced
1 clove garlic, peeled
⅓ cup dry white wine
⅓ cup beef broth
¼ cup butter, cubed
2 tablespoons chopped fresh tarragon

Steps:

  • Season steak with salt and pepper on both sides.
  • Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
  • Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g

FILET MIGNON STEAKS WITH MERLOT SAUCE AND WILD MUSHROOMS



Filet Mignon Steaks With Merlot Sauce and Wild Mushrooms image

Make and share this Filet Mignon Steaks With Merlot Sauce and Wild Mushrooms recipe from Food.com.

Provided by Mimi Bobeck

Categories     Steak

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons light olive oil
2 garlic cloves, minced
1 onion, diced
1 small carrot, sliced
1 stalk celery, sliced
1 tablespoon tomato paste
2 cups good-quality merlot
3 bay leaves
1 pinch dried thyme
1/2 teaspoon black peppercorns
3 cups veal stock
4 filet mignon steaks, 7 to 8 oz. each
salt
fresh ground black pepper
3 tablespoons light olive oil
2 tablespoons minced shallots
1 lb wild mushrooms, such as chanterelles, morels or 1 lb porcini mushroom
2 tablespoons butter
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • To prepare the sauce, heat the oil in a saucepan.
  • Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
  • Stir in the tomato paste and cook for about 2 minutes.
  • Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
  • Bring the sauce to a boil over medium-high heat and reduce by half.
  • Add the stock and return to a boil.
  • Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
  • Strain through a fine-mesh sieve into a clean saucepan and keep warm.
  • Season the steaks on both sides with salt and pepper.
  • Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
  • Remove the steaks from the pan and keep warm.
  • Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
  • Add the Merlot sauce and bring to a simmer.
  • Reduce the liquid by half and stir in the butter until thoroughly incorporated.
  • Add the parsley just before serving.
  • Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
  • Serve immediately.
  • Serve with Garlic Mashed Potatoes.

Nutrition Facts : Calories 381.5, Fat 26.5, SaturatedFat 6.5, Cholesterol 15.3, Sodium 102.2, Carbohydrate 13.2, Fiber 2.3, Sugar 5, Protein 4.5

FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS OVER TOASTED POLENTA



Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 12

Cooking spray
2 flank steaks, about 1 pound each
Salt
Freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices
1 tablespoon olive oil
2 cups frozen or jarred pearl onions
2 cups cremini mushrooms, sliced
1 teaspoon dried thyme
1 cup Merlot or dry red wine

Steps:

  • Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
  • While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.
  • While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
  • Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE



Pan-Seared Steak With Mushroom-Merlot Sauce image

Make and share this Pan-Seared Steak With Mushroom-Merlot Sauce recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 (10 ounce) rib eye steaks, 10-ounces each
salt, to taste
2 teaspoons pepper, coarsely-ground
2 tablespoons vegetable oil
3 tablespoons unsalted butter, chilled
6 ounces shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup merlot
1 tablespoon fresh thyme, chopped

Steps:

  • Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
  • Heat oil in heavy medium skillet over medium-high heat.
  • Add steaks; cook to desired doneness, about 3 minutes per side for medium.
  • Transfer steaks to 2 plates (do not clean skillet).
  • Add 1 tablespoon butter to pan.
  • Add mushrooms and shallot; sauté 2 minutes.
  • Add wine and thyme and boil until wine is reduced by half, about 2 minutes.
  • Remove from heat.
  • Whisk in 2 tablespoons butter, 1 tablespoon at a time.
  • Season sauce with salt and pepper.
  • Pour over steaks.

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Top Asked Questions

How to cook steak in mushroom Merlot sauce?
Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks. How would you rate Pan-Seared Steak with Mushroom-Merlot Sauce?
How to cook steak on the grill with mushrooms?
Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes.
How do you cook with mushrooms and shallots?
Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes.
What wine goes well with steak and mushrooms?
It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms.

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