Steak With Mushroom And Red Wine Sauce Recipes

MUSHROOM SAUCE WITH RED WINE

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.

STEAK WITH RED WINE MUSHROOM SAUCE

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.

BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE

Steps:

• Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
• Season with the salt and pepper.
• In a medium skillet, melt a tablespooon of butter over med-high heat.
• Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
• After browning remove each tenderloin from pan and keep warm.
• Add remaining butter to skillet, and when melted, add mushrooms and shallots.
• Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
• Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
• Add broth and wine, and bring to a boil.
• Cook until liquid is thickened and reduced to about 1/2 cup.
• Return beef to the pan, and heat through, about 1 minute.
• Arrange beef on plate and spoon sauce and mushrooms over.

FILET MIGNON WITH MUSHROOM RED WINE SAUCE

Steps:

• Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
• In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
• Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
• Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
• Spoon the sauce over the steaks and serve.

SKIRT STEAK WITH MUSHROOMS AND RED WINE SAUCE

Steps:

• Soak dried mushrooms in hot water 15 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel.
• Meanwhile, let steaks warm at room temperature 10-15 minutes.
• Heat oil in heavy skillet over medium heat. Add steaks and saute, turning once, about 8 minutes for medium-rare. Remove to serving platter and cover loosely.
• Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook, stirring constantly, just until wilted, about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring constantly, until lightly browned, about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.

MUSHROOM AND RED WINE STEAK SAUCE

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

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.