Deliciously Juicy Steak with Red Wine Mushroom Sauce Recipe
Are you ready to impress your dinner guests with a restaurant-quality steak that’s easy to make at home? Look no further than this recipe for Steak with Red Wine Mushroom Reduction. This dish is perfect for any special occasion or just a delicious weeknight dinner.
The star of this dish is the rich and flavorful mushroom sauce, which gets its depth from red wine reduction. Baby Portabella mushrooms make up the base of the sauce, along with garlic, shallots, thyme, and beef broth for even more depth of flavor. All these ingredients come together to make a silky and savory sauce that pairs perfectly with any cut of steak.
Whether you prefer a juicy ribeye, a tender filet mignon, or a hearty hanger steak, this recipe can be adapted to any cut you like. With just a few simple ingredients and easy-to-follow instructions, you’ll have a show-stopping meal in no time.
So grab your apron and pour yourself a glass of red wine – let’s get cooking!
Why You’ll Love This Recipe
Let me introduce you to a recipe that will make your taste buds tingle, and your guests talk about it for ages – Steak with Red Wine Mushroom Reduction recipe. Why will you love this recipe? Well, there are plenty of reasons.
Firstly, steak and red wine are two of the most divine combinations of all time. The flavors of a juicy steak cooked to perfection complemented by a rich red wine reduction are simply irresistible.
Secondly, it’s incredibly easy to make. You don’t need any fancy equipment or complicated techniques. Just a few fresh ingredients, some salt, and pepper is all it takes to elevate this dish to another level.
Thirdly, if you’re a mushroom lover like me, the mushroom sauce will take you to heaven. It adds a luscious texture and complex earthy flavor that compliments the steak perfectly.
Lastly, this meal is versatile! You can choose different cuts of meat such as filet mignon, ribeye steak, hanger steak or even tenderloin steaks. Pairing with different types of mushrooms such as baby portabella mushrooms or wild mushrooms is also an option. This recipe can be served on special occasions with an elegant atmosphere like formal dinners, but it also works perfectly for casual dinners at home when you want to impress your loved ones.
Moreover, there’s nothing more satisfying than cooking a meal that everyone enjoys and compliments – trust me; this fantastic recipe will do just that!
Ingredient List
Below are the ingredients you will need to prepare this delicious steak with red wine and mushroom reduction recipe. Adjust quantities according to how many servings you would like to make.
- 4 steaks (red wine pairings: hanger steak, NY strip steak, rump steak or beef tenderloin)
- 1 tablespoon of black pepper
- 1 tablespoon of kosher salt
- 2 tablespoons of olive oil (divided)
- 3 garlic cloves
- 1 shallot
- 2 tbsp of unsalted butter (divided)
- A sprig of fresh thyme
- 8 ounces sliced mushrooms (baby portabella, button or wild mushrooms)
- 2 cups of red wine
- 1 cup of beef broth
- Mushroom Sauce Recipe Ingredients
- 1/4 cup unsalted butter
- 1 onion, diced
- Salt and pepper, to taste
- Sprig of fresh thyme
- 8 ounces sliced mushrooms (baby portabella, button or wild mushrooms)
- ½ cup green onions, sliced thin
- New York Strip Steak and Bon Appétit Wine Pairing: full-bodied red wine.
- Williams Sonoma Wine Pairing: red blend or cabernet sauvignon.
The Recipe How-To
Now comes the fun part: cooking the actual steak with red wine and mushroom reduction sauce. First off, remember to pat your steak dry before seasoning with kosher salt and black pepper on both sides. This ensures an even coating and a nice crust once cooked.
Step 1: Sear the Steak
Heat a large skillet over medium-high heat until it is smoking hot. Then add two tablespoons of olive oil and let it heat up for about 30 seconds. Add the steak to the skillet and let it sear for about 3-4 minutes on each side until you get a good sear that develops a beautiful brown crust.
Step 2: Cook the Mushrooms
Once you’re happy with how your steak has been seared to perfection, remove it from the skillet and set it aside to rest. Next, reduce the heat of the skillet down to medium and in the same pan, add another tablespoon of olive oil followed by one sliced shallot.
Cook the shallot for about 2-3 minutes until soft and then add 8 ounces of sliced mushrooms (baby portabella or wild mushrooms if you have them!). Sauté for another 3-4 minutes until they are cooked through and slightly browned.
Step 3: Make the Red Wine Mushroom Reduction Sauce
Now, time to create that lip-smacking delicious red wine mushroom sauce! Add 1 cup of red wine (use your favourite full-bodied red like Cabernet Sauvignon) along with 1 cup of beef broth to the skillet.
Stir everything together to scrape up all those delicious brown bits stuck at the bottom of the pan (called fond in French). Once everything has combined nicely, let it all simmer away for about 5 minutes until it has reduced by half.
Next up, add 1 tablespoon unsalted butter to enrich this sauce and give it that extra silky smooth finish that’s hard to resist! Let the butter melt into the mix and give it a quick stir.
Step 4: Serve and Enjoy!
To round it all off, place the steak onto a platter, spoon mushroom sauce over, and garnish with some finely chopped green onions.
This recipe pairs well with any steak cut like filet mignon, hanger steak, NY strip steak, or even a juicy ribeye steak. Don’t forget to soak up every last drop of that creamy mushroom sauce with your perfect medium-rare cooked steak.
Bon appétit!
Substitutions and Variations
One of the great things about this recipe is that there are many opportunities for substitutions and variations to make it your own. Here are a few ideas to get you started:
– Mushroom: Feel free to swap out the baby portabella mushrooms with any type of mushroom you prefer. You could use cremini, shiitake, oyster or even wild mushrooms to add an earthy flavor to the dish. If you can’t find fresh mushrooms, you could also use canned mushrooms as they work well in the sauce too.
– Red Wine: Choose a red wine that you’d be happy drinking yourself since it’s going into the sauce. A full-bodied wine such as cabernet sauvignon, merlot or shiraz will work best as they add depth of flavor and richness to the sauce.
– Steak: Although this recipe is written around filet mignon, feel free to use other cuts of beef such as flank steak, ribeye, hanger steak or New York strip steak too.
– Garlic: If you’re not a fan of garlic cloves, you could substitute it with garlic powder instead.
– Butter: Unsalted butter can be substituted with regular salted butter or margarine for those who are lactose intolerant.
– Beef Broth: A good alternative for beef broth is unprocessed bone broth which contains trace amounts of minerals like calcium, magnesium and potassium while also being low in calories.
Making these substitutions and variations not only allows you to customize this recipe according to your taste preferences but also turns it from ordinary to extraordinary while creating a flavorful taste sensation perfect for a dinner party or special occasion such as Valentine’s Day, anniversaries or birthdays.
Serving and Pairing
This delicious steak with red wine mushroom reduction sauce will be a crowd-pleaser and perfect for special occasions or even just a cozy night in. It pairs famously with a full-bodied red wine, such as Cabernet Sauvignon, Merlot or Syrah. The wine will bring out the savory flavors of the steak and complement the earthy taste of the mushroom sauce.
When it comes to serving, keep it simple so the steak and sauce are the stars of the show. Serve with roasted veggies, like asparagus or brussels sprouts, or mashed potatoes for a no-fail classic pairing.
A nice green salad with a bright vinaigrette can also add freshness and balance to this dish. Don’t forget to spoon extra sauce over your steak before serving for maximum flavor!
For an elevated dinner party experience, serve some appetizers like cheese platters, charcuterie boards or crostini with herb-infused cream cheese spread. This combination is sure to impress both wine connoisseurs and foodies alike.
Overall, this steak with red wine mushroom reduction is a versatile and flavorful recipe that will make any occasion feel extra special. Pair it with your favorite sides and wine for an unforgettable meal that everyone will love!
Make-Ahead, Storing and Reheating
If you’re planning on having this steak with red wine, mushroom reduction recipe for a special occasion, you might want to make parts of the dish ahead of time.
The red wine sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can reheat it gently over medium heat until warmed through before serving.
The steak can also be cooked to your desired doneness and then kept refrigerated for up to two days. When reheating, make sure to bring it to room temperature before slicing or heating in a skillet over medium heat for 1-2 minutes.
If you’ve got leftover mushroom sauce, store it in an airtight container in the refrigerator for up to four days. Gently reheat it on the stove over low heat and stir occasionally until warmed through.
Note that if you plan to make the entire dish ahead of time, keep the steak and reduction sauce separate until ready to serve as they are best served warm.
Tips for Perfect Results
To get the most out of this steak with red wine and mushroom reduction recipe, there are a few tips you should keep in mind. Here are some ideas that will make your dish even better.
1. Use room temperature steak
Remove the steaks from the fridge 30 minutes before cooking to allow them to reach room temperature. Cold steak will not cook evenly and can turn out tough.
2. Dry the Steaks
Pat the steaks dry with a paper towel before cooking this will remove excess moisture that can prevent proper searing, causing steam instead of a crusty brown char.
3. Don’t overcook the steak
The steak cook time depends on your preference but start by cooking it for about 3-4 minutes per side for medium-rare, depending on thickness. Remember that the internal temperature will continue rising after you remove it from heat.
4. Add ingredients carefully
When making the mushroom sauce, be careful when adding red wine or other liquid ingredients to prevent splattering and staining burners or stove tops.
5. Be patient with Reduction Sauce
Allow your red wine reduction to simmer slowly and reduce gradually until it reaches a slightly thick and glossy consistency, stirring occasionally.
6. Add salt toward end of cooking
add salt toward the end of cooking rather than at the beginning so that it can penetrates the meat fibers more evenly instead of dissolving into water released by ingredients such as mushrooms.
Follow these tips, and you’ll achieve perfect results every time you make steak with red wine and mushroom reduction recipe. Enjoy!
FAQ
As the sommelier, I know that when couples or small groups dine at a restaurant, it’s common for each member to ask about the menu items so they can make more informed decisions. Similarly, this recipe article provides an FAQ section to anticipate your questions and clear out any doubts you may have about how to make this delicious Steak With Red Wine and Mushroom Reduction recipe. Let’s answer some of the most frequently asked questions!
What wine goes with steak and mushroom sauce?
When pairing with beef in a mushroom sauce, you’ll want a red wine that can both complement the dish’s creaminess and hold its own against the bold meaty flavour. A good choice would be a full-bodied red like Cabernet Sauvignon or Syrah. These wines have the depth and richness to balance out the sauce, while providing a robust flavour to match the strength of the beef.
What wine is best for mushroom sauce?
When it comes to pairing light wines like sauvignon blanc, pinot grigio, semillon, or chardonnay with food, it’s best to stick to light and delicate dishes. These wines complement well with dishes that have light cream sauces or lightly seasoned mushrooms, as well as simple sautés.
Does red wine reduce in cooking?
When red wine is heated and left to reduce, the amount of liquid in it decreases. However, some of the alcohol content remains even after the wine has been simmered for a while. It has been found that after 15 minutes of cooking, 60% of the alcohol content is removed from the wine. This means that 40% of the alcohol remains in the reduced wine, providing it with a distinct flavor that is perfect for pairing with certain dishes.
How do you thicken red wine reduction sauce?
To thicken a sauce, I recommend creating a blend of flour and water. For every 1/4 cup of cold water, mix in 2 tablespoons of flour and stir until it becomes smooth. Then, add the mixture to your sauce while it simmers over medium heat. Make sure to keep stirring until you achieve the consistency you desire. With this simple trick, you can easily add depth and richness to any sauce.
Bottom Line
In conclusion, this recipe for steak with red wine and mushroom reduction is an absolute must-try for any food lover or wine enthusiast. Not only does it provide a delicious and satisfying meal, but it also showcases the beautiful pairing of a full-bodied red wine with creamy mushrooms to create a delectable sauce. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for any level of cooking experience.
Whether you choose to use steak cuts like ribeye, hanger steak, or filet mignon, or even opt for beef tenderloin with a creamy mushroom pan sauce—this recipe is completely customizable to your preferences. And the best part? The wine reduction sauce can be made ahead of time and stored in the fridge for up to two days!
So next time you’re itching for a steak night, give this red wine and mushroom reduction recipe a try. Trust me when I say that it will take your meal from good to oh-so amazing. Bon appétit!
Steak With Red Wine, Mushroom Reduction Recipe
Ingredients
- 2 (1 lb) steak (your favorite kind)
- 1 -2 tablespoon olive oil (enough to coat the pan)
- 4 garlic cloves (crush with the side of a knife to release flavor)
- kosher salt
- pepper
- ground savory
- 1/2 cup red wine
- 1 cup beef stock or 1 cup chicken stock
- 1/2 lb baby portabella mushrooms
Instructions
- Rub both sides of the steak with salt, pepper, and savory. Heat oil in a large skillet over medium heat; add garlic cloves and steak. Cook steak 5 minutes on each side for medium rare. Transfer steaks to a cutting board. If you would like them cooked through a bit longer, cover with aluminum foil, they will continue to cook. Add mushrooms to the pan, leave heat on medium, and sauté until tender. Transfer mushrooms to a small bowl.
- Discard garlic from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
- serve beef with mushroom sauce on the side.