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This is an archived article and the information in the article may be outdated.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


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 portobello 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


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.  No 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 and thyme; and cut mushrooms 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.


Click here for more information about Jazzmen Aromatic Rice.

Jazzmen Aromatic Rice can purchased at your local Rouses Supermarket.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.