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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Steak with Red Wine Shallot Mushroom Reduction Sauce

Ingredients:

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

Instructions:

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.