MUSHROOM AND WINE STEAK SAUCE
Make and share this Mushroom and Wine Steak Sauce recipe from Food.com.
Provided by Kim127
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan.
- Add mushrooms, onion and garlic.
- Saute until golden, about 5 minutes.
- Stir in broth, tomato paste and black pepper.
- Bring to the boiling point.
- Reduce heat and simmer, covered, for 10 minutes.
- Blend cornstarch with water.
- Mix some of the hot mushroom sauce into cornstarch mixture and return to saucepan.
- Cook and stir until clear and thickened.
- Stir in wine and cook until hot.
- Serve over steak, hamburgers or other meat.
NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
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-SHALLOT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
- Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
- Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.
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.
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
RUMP STEAK WITH QUICK MUSHROOM AND RED WINE SAUCE
Make a restaurant-style sauce for your steak in 15 minutes - perfect with creamy mash
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
- Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
- Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.42 milligram of sodium
MUSHROOM WINE SAUCE FOR STEAKS
Make and share this Mushroom Wine Sauce For Steaks recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in lg skillet.
- Add mushrooms; saute until lightly browned.
- Add remaining ingredients.
- Simmer for 4 minutes, stirring often.
MUSHROOM AND RED WINE STEAK SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
GRILLED STEAKS WITH RED WINE MUSHROOM SAUCE
Make and share this Grilled Steaks With Red Wine Mushroom Sauce recipe from Food.com.
Provided by Julie
Categories Meat
Time 45m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow dish large enough to hold the steaks in a single layer, combine the wine, soy sauce, vinegar, thyme, pepper and half of the garlic. Place the steaks in the marinade and turn them over to thoroughly coat. Set them aside to marinate while you prepare the remaining ingredients.
- Preheat the broiler or prepare the grill. If broiling, line a broiler pan with foil.
- In a medium skillet, melt the butter over medium-high heat. Add the remaining garlic, the scallions and mushrooms and saute until the scallions are limp and the mushrooms are beginning to release their liquid, two to three minutes. Stir in the flour and cook, stirring, until it is no longer visible, about 30 seconds.
- Remove the steaks from the marinade, reserving the marinade. Stir the reserved marinade into the skillet and cook, stirring, until the mixture has come to a boil and thickened slightly, one to two minutes. Reduce the heat to low and simmer while you cook the steaks.
- Grill or broil the steaks four inches from the heat; 7 minutes per side for rare, 8 minutes per side for medium-rare, 9 minutes per side for well-done. Let the steaks rest for five minutes before serving.
- Serve the steaks topped with the red wine mushroom sauce.
Nutrition Facts : Calories 1371.8, Fat 83.4, SaturatedFat 34.9, Cholesterol 471.3, Sodium 829.6, Carbohydrate 10, Fiber 1.5, Sugar 2.6, Protein 128
FLANK STEAK IN MUSHROOM WINE SAUCE
From Mable Hoffman's Crockery Cookery. I really liked this crockpot dish. Flank steak is lower in fat than many cuts.
Provided by Debbie R.
Categories Meat
Time 7h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put steak in crockpot.
- Combine wine, soy sauce, garlic, broth, ketchup or tomato paste, mustard and onion. Pour over steak.
- Cover and cook on low for 6 to 7 hours.
- Turn to high. Dissolve cornstarch in water; stir into crockpot. Add mushrooms.
- Cover and cook on high for 20-30 minutes or until mushrooms are tender.
- For serving, meat should be cut across the grain.
- Note: I remove the meat to a plate and cover with foil. I then put the sauce in a saucepan and heat over med-hi to high heat while stirring so that it's done more quickly than the method stated above.
Nutrition Facts : Calories 311.7, Fat 10.9, SaturatedFat 4.4, Cholesterol 57.8, Sodium 787.7, Carbohydrate 12.3, Fiber 1.1, Sugar 3, Protein 37.2
MUSHROOM SAUCE FOR STEAK
This mushroom sauce for steak is so simple and easy. This is the perfect pair with a nice juicy steak. You can cook the veggies to your liking as far as how soft you want them. You can always double this recipe.
Provided by luvs2cookMom
Categories Sauces
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
- Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 2.7 g, Cholesterol 48.8 mg, Fat 23.9 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 12.4 g, Sodium 188.3 mg, Sugar 1.1 g
STEAK WITH RED WINE MUSHROOM SAUCE
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
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
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
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
FLANK STEAK WITH MUSHROOM WINE SAUCE
Make and share this Flank Steak With Mushroom Wine Sauce recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 27m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, brown steak in oil.
- Stir in the wine, worcestershire sauce, and basil, and bring to a boil.
- Reduce heat, simmer, uncovered for 2-4 minutes on each side or until meat reaches desired doneness.
- Remove steak and keep warm.
- To the skillet, add the mushrooms, broth, wine, onions, butter, and pepper, and bring to a boil.
- Reduce heat, simmer, uncovered for 5 minutes or until mushrooms are tender.
- Combine cornstarch, and water until smooth, and gradually stir in the sauce.
- Bring to a boil, cook and stir for 1 minute, or until thickened.
- Thinly slice steak across the grain, and serve with sauce.
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- In a large skillet, sauté the mushrooms in the oil over high heat for about 10 minutes, until softened and fragrant.
- In a medium nonreactive saucepan, combine the wine, mushrooms, shallot and demiglace. Boil over high heat, stirring occasionally until reduced to 2 cups, about 10 minutes. (To make the sauce with pan juices, discard the fat from the sauté skillet, add the reduced wine mixture and boil for 30 seconds, scraping the bottom of the pan with a wooden spoon to dissolve the browned bits.) Off the heat, whisk in the butter to make a thickened sauce. Season with salt and pepper and serve.
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