Steak and Drunken Mushroom
Get ready to wow your taste buds with this mouthwatering Steak and Drunken Mushroom recipe—a perfect harmony of juicy, pan-seared ribeye or sirloin steak paired with an irresistibly rich red wine mushroom sauce. Designed to impress, this dish elevates weeknight dinners or special occasions alike. Savory cremini mushrooms soak up the bold flavors of dry red wine, garlic, and rosemary, creating a velvety sauce that's finished with an optional touch of cream for added decadence. The steaks are seared to perfection in butter and olive oil, then basted with aromatics for a restaurant-quality crust. Served with your choice of comforting sides like mashed potatoes or crusty bread, this two-serving indulgence is easy to prepare with just 15 minutes of prep and 25 minutes of cooking time. Whether you're hosting or indulging, this Steak and Drunken Mushroom recipe is sure to steal the spotlight—perfect for lovers of steak night done right!
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Recipe Information
Ingredients
- 2 pieces Ribeye or sirloin steak
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves (minced)
- 2 sprigs Fresh rosemary sprigs
- 8 ounces Cremini or baby bella mushrooms (sliced)
- 0.5 cup Dry red wine (like cabernet sauvignon or merlot)
- 0.25 cup Beef or vegetable stock
- 2 tablespoons Heavy cream (optional)
Instructions
Take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
Once the butter is melted and sizzling, place the steaks in the pan. Cook for 3-4 minutes per side for medium-rare, or to your preferred doneness. For thicker steaks, you may need to sear the sides as well.
In the last minute of cooking the steaks, add 1 minced garlic clove and the rosemary sprigs to the pan. Spoon the melted butter and flavors over the steaks for added flavor.
Remove the steaks from the pan, tent them loosely with foil, and let them rest for at least 5-7 minutes.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Stir in the sliced mushrooms and cook for 5-7 minutes until they soften and release their juices.
Add the remaining minced garlic and cook for about 30 seconds, until fragrant.
Pour in the red wine, scraping the bottom of the pan to deglaze and release all the flavorful bits. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the beef or vegetable stock and let it simmer until the liquid reduces to a sauce-like consistency, about 4-5 minutes.
If desired, stir in 2 tablespoons of heavy cream for extra richness.
Taste the drunken mushroom sauce and season with salt and pepper as needed.
Serve the steaks topped with the drunken mushrooms and drizzle the sauce over everything. Pair with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 104 mg | 8% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2327 mg | 50% | |
*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.
