Cookin’ with Nino: Steak with Red Wine Shallot Mushroom Reduction Sauce

May 23, 2017 | Updated: 11:39 a.m., May 23, 2017

Steak with Red Wine Shallot Mushroom Reduction Sauce


For Steak:

  • 1 Steak of Choice
  • Sea Salt and cracked black pepper to taste

For Sauce:

  • 4 tablespoons (1/2 stick) butter
  • 4 large garlic cloves, chopped
  • 3 large shallots, chopped (about 2/3 cup)
  • 1 large portabella 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


Cookin’ with Nino: Walnut Pesto Salmon Filets

For Steak:

Salt and pepper both sides and all around steak.  Place steak in a preheated black iron skillet.  Sear on top and bottom for 5 minutes to char color.  Now char on all sides turning steak all around.

For Sauce:


Melt 2 tablespoons butter in heavy large skillet over medium-high heat.  Add garlic, shallots, thyme, and cut mushrooms and sauté 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.