Mushroom and Red Wine Reduction over Steak

1 16oz. container of white mushrooms, sliced
4 Tbs. butter, divided
1 tsp. olive oil
4 cloves of garlic, minced
1 shallot, minced
1.5 c. dry red wine
1 Tbs. brown sugar
1 tsp. kosher salt
Dash of black pepper
Splash of balsamic vinegar
2 steaks, your choice of cut

 

Heat a skillet over medium high heat. Add 1 Tbs. butter, olive oil, and garlic and sauté until the garlic is fragrant, about two minutes. Add mushrooms, salt, and pepper and sauté, stirring, until mushrooms are soft, about 5 minutes. Turn heat down to medium heat and pour in the red wine. Splash in some balsamic vinegar. Stir in brown sugar. Simmer 20 minutes or until liquid is reduced by half. Remove from heat and stir in remaining 1 Tbs. butter until melted.

 

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Cook steak to your liking, either on the grill, in a pan, or under the broiler. For these pictures, I marinated the steak in a mixture of olive oil and Worcestershire sauce, then rubbed them with a mixture of salt and black pepper. Then I broiled them for about 9 minutes on each side. I also added a pat of butter to the top of the steak before I stuck in under the broiler, which gives the meat an extra bit of richness.

 

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Serve the mushroom reduction over the steak. A few great sides would be baked potatoes, asparagus, and a blue cheese wedge salad. Pair with a big, bold red. Cheers!

 

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Mushroom and Red Wine Reduction
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A tantalizing mushroom reduction to be served over steak. Pair with a robust, red wine.
Ingredients
  • 1 16oz. container of white mushrooms, sliced
  • 4 tablespoons butter, divided
  • 1 teaspoon olive oil
  • 4 cloves of garlic, minced
  • 1 shallot, minced
  • 1½ cups dry red wine
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • Dash of black pepper
  • Splash of balsamic vinegar
Instructions
  1. Heat a skillet over medium high heat. Add 1 tablespoon butter, olive oil, and garlic and sauté until the garlic is fragrant, about two minutes. Add mushrooms, salt, and pepper and sauté, stirring, until mushrooms are soft, about 5 minutes. Turn heat down to medium heat and pour in the red wine. Splash in some balsamic vinegar. Stir in brown sugar. Simmer 20 minutes or until liquid is reduced by half. Remove from heat and stir in remaining 1 tablespoon butter until melted.

 

 

 

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