Mouth-Watering Steak with Mushroom-Wine Sauce Recipe
As a lover of indulgent and flavorful food, I am excited to share with you my recipe for steak with mushroom-wine sauce. This dish is perfect for a special occasion or a romantic dinner date. The combination of tender beef, robust mushrooms, and rich red wine sauce creates an elevated dining experience that will leave your taste buds singing.
Not only is this recipe impressively delicious, but it also boasts several health benefits. Beef is an excellent source of protein, iron, and vitamin B12, while mushrooms are low in calories and high in antioxidants. Plus, the addition of olive oil and unsalted butter contributes healthy fats to the meal.
But perhaps best of all, this recipe is surprisingly simple to make. With just a few ingredients and easy-to-follow steps, you can have an impressive dinner on the table in no time. So grab your apron, preheat your skillet, and get ready to impress yourself (and anyone lucky enough to dine with you) with this steak with mushroom-wine sauce recipe.
Why You’ll Love This Recipe
This steak with mushroom-wine sauce recipe is an absolute game-changer. If you’re anything like me, you can never say no to a well-prepared steak, and this recipe does not disappoint.
Firstly, the sauce is a showstopper on its own. The combination of fresh mushrooms and dry red wine creates a rich, deep flavor that perfectly complements the beef. Plus, the addition of garlic and unsalted butter adds an extra layer of deliciousness to the mix. Trust me; you’ll want to pour this sauce over everything.
Secondly, this recipe is oozing with versatility. Whether you choose to go for beef tenderloin steaks or filet mignon, this dish accommodates all manner of steak cuts. Furthermore, if you’re feeling adventurous, you can switch it up with hanger steak or ny strip steak.
Lastly, it’s incredibly easy to whip up once you have all the ingredients ready. The directions are straightforward and uncomplicated, making this recipe an excellent choice whether you’re short on time or happy just to indulge in a lazy night in.
In conclusion, if you’re looking for a steak recipe that’s sure to impress your guests or satisfy your cravings for a hearty meal, look no further than this mushroom-wine sauce recipe.
Ingredient List
- 4 beef tenderloin steaks, each 1 1/2 to 2 inches thick
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 8 ounces fresh mushrooms, thickly sliced
- 2 teaspoons minced garlic
- 1 shallot, minced
- ½ cup red wine
- 1 cup dry red wine
- 1 tablespoon cornstarch
- 3/4 cup beef broth
- 2 tablespoons unsalted butter
- 2 cups sliced mushrooms
- 2 tablespoons unsalted butter
- Salt and freshly ground pepper
Please do not substitute cornstarch with flour as it will not yield the same smooth texture. Use dry red wine for full-bodied taste to balance the creaminess of the sauce. Thickly sliced mushrooms give the sauce an added depth of flavor. Make sure to use unsalted butter to control sodium intake.
The Recipe How-To
Preparation
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Preheat the oven to 375°F.
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In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter until slightly browned. Add 8 ounces sliced mushrooms and cook for about 5 minutes, or until they are softened and lightly browned.
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Reduce heat to medium, and add 1 shallot, minced, and 2 teaspoons of minced garlic to the skillet. Cook for 2-3 more minutes, or until fragrant.
Cooking the Steak
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Season two beef tenderloin steaks (also known as filet mignon) generously with salt and fresh ground pepper on both sides.
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In another skillet, heat olive oil over medium-high heat. Once heated, add the steaks and sear them for a few minutes on each side or until they are browned on the outside.
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Transfer the skillet to the preheated oven and roast the steaks for about 10-15 minutes or until they reach your desired degree of doneness.
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When done, remove the skillet from the oven, transfer the steaks to a plate and let them rest for at least 5 minutes before serving.
Making the Mushroom-Wine Sauce
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While the steaks are cooking in the oven, prepare the mushroom-wine sauce in the same skillet you used for cooking mushrooms earlier.
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Heat up the skillet on medium heat and pour in 1 cup of dry red wine (like Cabernet Sauvignon) and stir, scraping any brown bits from the bottom of the pan with a wooden spoon.
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Add 2 cups of fresh mushrooms (thickly sliced) to this skillet along with 1 tablespoon of cornstarch dissolved in a little bit of cold water.
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Cook for about 5-6 minutes or until the mushrooms are slightly softened and the sauce has thickened a bit.
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Optional: add 2 tablespoons of unsalted butter and stir to melt it into the sauce to make it extra creamy.
Serving
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To serve, place one steak on each plate and spoon the mushroom-wine sauce over them. Garnish with some green onions or fresh parsley if desired.
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This mushroom sauce is delicious served alongside roasted vegetables like asparagus or Brussels sprouts, or even a simple side salad for a complete meal.
Enjoy your homemade steak with mushroom-wine sauce!
Substitutions and Variations
This recipe is incredibly versatile, allowing for plenty of substitutions and variations.
Firstly, if you don’t have beef tenderloin steaks on hand, other cuts of steak will also work well. Hanger steak, rump steak or NY strip steak can be used as a suitable substitute. Similarly, you can swap the beef altogether for lamb chops or even chicken breasts.
If you prefer a creamier sauce, you can substitute the red wine with white wine and add in some heavy cream to create a creamy mushroom sauce.
For those looking to make this recipe gluten-free, cornstarch can be substituted in place of the flour as the thickener for the sauce.
If you want to add some extra flavor to the sauce, consider adding some green onions or minced garlic to the mushrooms as they cook.
Finally, if you’re looking for a vegetarian option, simply omit the beef from this recipe and use vegetable broth instead of beef broth. This mushroom-wine sauce works perfectly over pasta or roasted vegetables instead of steak.
No matter what substitutions or variations you choose, this dish will still be sure to impress and delight your taste buds.
Serving and Pairing
Once you’ve made this Steak with Mushroom-Wine Sauce recipe, the next question is what to serve it with. I recommend keeping it simple, so as to not detract from the main dish. For a classic steakhouse experience, I suggest serving this dish with roasted potatoes and steamed asparagus.
When it comes to pairing wine with steak, the wine should be as bold and full-bodied as the steak itself. For this recipe, a dry red wine is the best choice. Cabernet Sauvignon or Merlot would be great options. You could either choose a wine that complements the flavors of the mushroom sauce or one that contrasts it.
If you prefer white wine, then a Chardonnay or similar full-bodied white wine will work well. The flavors in the mushroom sauce shouldn’t overpower the wine but instead complement it.
If you’re looking for an alternative to red or white wine, beer can also be a great pairing for steak. A stout or porter pairs nicely with beef dishes like this one.
Remember, wine pairing is all about personal preference. So go ahead and try different wines until you find your perfect match.
In conclusion, serve this delectable Steak with Mushroom-Wine Sauce recipe with potatoes and asparagus and pair it with a bold red like Cabernet Sauvignon or a full-bodied white such as Chardonnay. Or experiment with other pairing options until you find what suits your taste buds best.
Make-Ahead, Storing and Reheating
This Steak with Mushroom-Wine Sauce recipe is perfect for make-ahead preparations, so you can enjoy a delicious meal even when you’re short on time. If you’re planning to make this dish in advance, you can store the mushroom sauce separately in an airtight container in the fridge for up to three days.
When reheating, gently reheat the mushroom sauce on low heat on the stove. Make sure to stir constantly to prevent any burning or sticking.
The steak, on the other hand, is best served fresh off the grill or pan-seared just before serving. If you must prepare it beforehand, grill or sear it to your liking and store it separately from the mushroom sauce. You can then reheat the steak in a preheated oven at 350°F for 5-7 minutes, depending on how thick the steak is.
It’s important not to overcook the steak during reheating, as this will cause it to toughen and lose its flavor. To keep it juicy and flavorful, cover the steak with foil while reheating and let it rest for a few minutes before slicing and serving.
Overall, this recipe’s make-ahead option makes it ideal for hosting dinners without being overly stressed. You can also store leftovers covered in an airtight container and reheat them the next day for lunch or dinner again!
Tips for Perfect Results
To get the perfect steak with mushroom-wine sauce, here are some tips that I swear by. First, I recommend using beef tenderloin steaks or filet mignon for the best results. They are both very tender cuts of meat that pair exceptionally well with the mushroom-wine sauce.
When it comes to cooking the steaks, be sure to get your skillet nice and hot over medium-high heat before adding the olive oil. This will give them a nice sear on the outside while keeping them juicy on the inside. Don’t overcrowd the skillet though; cook them in batches if necessary.
For the mushroom sauce, make sure to use fresh mushrooms that are thickly sliced. This will give you more texture and flavor in every bite. As the mushrooms cook, they should release their moisture and become golden brown before we add any liquids. This process caramelizes and flavors them.
To achieve a silky smooth consistency for the sauce, mix one tablespoon of cornstarch with one tablespoon of cold water in a small bowl until thoroughly combined. Add this mixture to the mushroom-wine sauce and simmer for another minute while stirring continuously. It will thicken up nicely without clumping together as it touches liquid.
Finally, when serving, I suggest drizzling the steak with just enough sauce to coat it without drowning it. Feel free to reserve some extra sauce in a gravy boat or jug for those who want to have extra servings or love to dip their rolls into it.
Follow these tips and you can be sure to impress your guests with this delicious steak with mushroom-wine sauce recipe!
FAQ
As with any recipe, there are bound to be questions that come up along the way. Here, we answer some frequently asked questions about the Steak With Mushroom-Wine Sauce Recipe to help ensure that your cooking experience is as smooth and enjoyable as possible.
What wine goes with steak with mushroom cream sauce?
Some excellent choices to complement this dish would be French wines like Bordeaux, Merlot, and aged Malbec.
What wine is best for mushroom sauce?
Pairing light white wines such as sauvignon blanc, pinot grigio, semillon, and chardonnay with light and delicate foods is a common practice. Light cream sauces, sautéed dishes, and subtle mushroom dishes are some food options that pair well with these wines.
What wine is best for steak wine sauce?
Red wine sauces are wonderfully enhanced by full-bodied dry red wines with the slightest touch of sweetness, for instance, cabernet sauvignon, pinot noir, or merlot. These types of wines provide the sauce with a delicate texture and pair fantastically well with accompanying meals.
Bottom Line
In conclusion, the steak with mushroom-wine sauce recipe is an impressive and flavorful dish that will surely leave you and your guests impressed. Its rich and creamy flavor will elevate any meal to a five-star restaurant level.
What makes this dish so unique is the wine mushroom sauce that perfectly complements the beef tenderloin steaks. It’s a harmonious combination with nuances of red wine, garlic, and fresh mushrooms. The result is a sumptuous dish that can be enjoyed on any occasion.
Besides, this recipe offers immense flexibility, as you can easily make variations or substitute ingredients to suit your taste. Whether you prefer white or red wine, thick or thinly sliced mushrooms, there are countless ways to make it your own and personalize it.
Finally, I urge you to try this steak with mushroom-wine sauce recipe as soon as possible. Your taste buds will thank you for it! With its seared steak, pan sauce, pasta sauce, or creamy mushroom alternatives, it truly offers something for everyone. So go ahead – enjoy this upscale meal in the comfort of your own home, and bon appétit!
Steak With Mushroom-Wine Sauce Recipe
Ingredients
- 4 (4 ounce) lean beef tenderloin steaks
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fresh ground pepper
- 1 (8 ounce) package presliced fresh mushrooms
- 1 1/2 teaspoons minced garlic (about 3 cloves)
- 1/2 cup canned no-salt-added beef broth
- 1/4 cup dry red wine
- 2 teaspoons cornstarch
- 4 slices sourdough bread, toasted
Instructions
- Sprinkle steaks with garlic powder, salt, and pepper. Place a large nonstick skillet over medium-high heat until hot. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from skillet, and keep warm.
- Increase heat to medium-high; add mushrooms and garlic. Cook, stirring constantly, 5 minutes or until tender. Combine broth, wine, and cornstarch, stirring until smooth. Add to skillet; cook, stirring constantly, 2 minutes or until thickened and bubbly. Return steaks and any steak juices to skillet; cook 2 additional minutes or to desired degree of doneness.
- Place 1 slice sourdough toast on each of 4 individual serving plates. Place 1 steak on each piece of toast, and spoon mushroom sauce over steaks.