Red Wine Steak And Mushrooms Recipes

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RED WINE STEAK AND MUSHROOMS



Red Wine Steak and Mushrooms image

This is an adaption of a recipe from the May 2007 editions of Super Food Ideas (Australia), cup and spoon measurements are metric. Recommended to serve with soft polenta, we had mashed potato and steamed vegetables. Marinading time not included and cooking time could differ depending on how you like your steak and thickness of steak.

Provided by ImPat

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

800 g porterhouse steaks (4 x 200 grams trimmed)
400 g mushrooms (a mixture of oyster and cup was recommended, thickly sliced)
3 teaspoons chives (finely chopped)
1 garlic clove (crushed or minced)
2 tablespoons balsamic vinegar
6 fresh thyme sprigs (small)
1/2 cup red wine (Lambrusco recommended)
2 tablespoons olive oil
salt and pepper (season to taste)

Steps:

  • Make red wine marinade - combine all ingredients in a ceramic dish. Season with salt and pepper.
  • Add steaks to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
  • Preheat barbecue grill on medium high heat. Remove steaks from marinade, reserving marinade.
  • Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove from heat and cover and stand for 3 to 5 minutes.
  • Meanwhile, pour marinade into a frying pan over medium high heat. Bring to the boil, reduce heat to medium.
  • Add mushrooms and cook for 5 to 7 minutes or until tender.
  • Remove from heat and add chives and season with salt and pepper.
  • Place steaks on serving plates and spoon mushroom sauce over the steak or serve on the side.

Nutrition Facts : Calories 602.4, Fat 44, SaturatedFat 15.8, Cholesterol 128, Sodium 112.8, Carbohydrate 4.7, Fiber 0.7, Sugar 2.8, Protein 39.9

STEAK WITH RED WINE MUSHROOM SAUCE



Steak with Red Wine Mushroom Sauce image

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

6 skirt steaks, 4 ounces each
Vegetable oil cooking spray
2 tablespoons olive oil, divided
1/2 pound French or regular carrots
1/4 pound baby summer squash, halved
1/4 pound pearl onions, peeled and halved
1/4 pound brussels sprouts, halved
8 ounces cremini mushrooms
4 ounces portobello mushrooms
4 ounces button mushrooms
1 medium white onion, diced
2 tablespoons chopped garlic
1/3 cup Cabernet Sauvignon
24 ounces low-sodium beef broth
3 tablespoons cornstarch
2 ounces tomato paste
2 tablespoons Italian seasoning

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.

MUSHROOM SAUCE WITH RED WINE



Mushroom Sauce with Red Wine image

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

3 tablespoons butter
2 teaspoons minced garlic
½ teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
2 cups sliced button mushrooms
1 ½ cups Cabernet Sauvignon
1 cup beef broth
1 bay leaf
¼ cup water
1 tablespoon cornstarch

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

MUSHROOM AND RED WINE STEAK SAUCE



Mushroom and Red Wine Steak Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon crushed red pepper
1 medium shallot, thinly sliced
24 ounces cremini mushrooms, halved
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh thyme
2 cloves garlic, grated on a rasp grater
1/2 cup dry red wine

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.

NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE



New York Strip Steak with Red Wine Mushroom Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 (10 to 12-ounce) New York strip steaks, about 3/4-inch thick
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
1 shallot, finely chopped
2 teaspoons chopped fresh thyme leaves
1 cup dry red wine
3 tablespoons butter

Steps:

  • Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
  • Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
  • Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
  • Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.

STEAK WITH RED WINE, MUSHROOM REDUCTION



Steak With Red Wine, Mushroom Reduction image

This recipe is incredibly simple and delicious. I originally got this recipe from a Martha Stewart cookbook, but added a few things. It's a favorite in our home! We love to serve it with mashed potatoes and a nice glass of red wine.

Provided by jwinegar82

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 645.2, Fat 46.9, SaturatedFat 17.6, Cholesterol 154.2, Sodium 321, Carbohydrate 4.7, Fiber 0.9, Sugar 1.2, Protein 43.5

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