Best Steak With Red Wine Mushroom Sauce Recipes

New York Strip Steak with Red Wine Mushroom Sauce image

Provided by Patrick and Gina Neely : Food Network

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.

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.

Steak with Red Wine Mushroom Sauce image

Provided by Calvin Harris

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.