NEW ORLEANS (WGNO)–Tuesday morning is once again upon us, and Chef Nino’s back with another delicious recipe. Today he’s sharing his red wine mushroom sauce to give a kick to your steak.
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 large Portabello mushroom cut to ¼ inch dice size
1 teaspoon dried thyme
1 tablespoon all purpose flour
1 cup canned beef broth
1 cup dry red wine (Cabernet)
salt and pepper to taste
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add garlic, shallots and thyme; and cut mushrooms, saute until tender, about 5 minutes. Add flour; stir for 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to less than 1 cup, stirring occasionally, about 12 minutes. Remove from heat and add the extra 2 tablespoons of butter. Stir until incorporated and spoon over sliced beef tenderloin.