Red Wine Steak and Mushrooms
Indulge in the rich, savory flavors of this Red Wine Steak and Mushrooms recipe, a true showstopper for date nights or elegant dinners. Perfectly seared ribeye steaks are paired with tender, golden-brown cremini mushrooms, all enveloped in a luscious red wine and beef broth reduction. The aromatic sautéed garlic and a finishing touch of silky butter create a sauce that's both complex and indulgent. Ready in just 45 minutes, this restaurant-quality dish is easy to make yet impressively sophisticated. Garnish with fresh thyme for a pop of color and serve alongside roasted vegetables or creamy mashed potatoes for a memorable meal. Keywords: steak with red wine sauce, steak and mushrooms, easy dinner recipe, steak with mushroom sauce.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) Ribeye steak (or cut of your choice)
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 8 ounces Cremini or button mushrooms, sliced
- 1 cup Dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup Beef broth
- 4 sprigs Fresh thyme (optional, for garnish)
Instructions
Season the steaks generously with salt and pepper on both sides. Let them rest at room temperature for 15 minutes while you prepare the other ingredients.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted and is slightly browned, add the steaks to the skillet.
Cook the steaks for 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium).
Remove the steaks from the skillet and place them on a plate. Tent the plate with aluminum foil to keep them warm while you prepare the mushrooms and sauce.
In the same skillet, lower the heat to medium. Add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet. Season with a pinch of salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are golden and tender.
Pour in the red wine and scrape the bottom of the skillet with a wooden spoon to deglaze it, releasing any browned bits from the steak. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the beef broth and simmer the sauce for another 5-7 minutes, or until it has reduced by half and thickened slightly.
Stir the remaining 1 tablespoon of butter into the sauce to add richness and shine. Taste the sauce and adjust seasoning if necessary.
Return the steaks (along with any juices collected on the plate) to the skillet, spooning some of the sauce and mushrooms over them. Heat for 1-2 minutes to warm through.
Transfer the steaks to serving plates, topping them with the mushrooms and drizzling the red wine sauce over everything. Garnish with fresh thyme if desired and serve immediately.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.7 g | 266% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3598 mg | 156% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 135 mg | 10% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3016 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
