Steak and Drunken Mushrooms
Indulge in the ultimate comfort meal with this luscious Steak and Drunken Mushrooms recipe, where tender, perfectly seared ribeye steaks are paired with a rich, wine-infused mushroom sauce. This indulgent dish starts with juicy, seasoned ribeye steaks cooked to perfection, then topped with baby bella mushrooms simmered in dry red wine, garlic, and savory beef stock, creating a sauce that's packed with depth and flavor. Fresh thyme adds a subtle earthy aroma, while a final touch of butter ensures a velvety finish. Ready in just 45 minutes, this restaurant-quality meal is perfect for an elevated dinner at home. Serve with a sprinkle of fresh parsley and pair with a glass of your favorite red wine for a truly memorable dining experience. Keywords: steak and drunken mushrooms, ribeye steak recipe, red wine mushroom sauce, dinner for two, easy gourmet recipe.
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Recipe Information
Ingredients
- 2 pieces ribeye steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces baby bella mushrooms
- 3 cloves garlic
- 1 cup dry red wine
- 0.5 cup beef stock
- 2 sprigs fresh thyme
- 1 tablespoon fresh parsley
Instructions
Take the steaks out of the fridge 30 minutes before cooking to allow them to come to room temperature.
Pat the steaks dry with a paper towel and season both sides generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over high heat until it shimmers. Add the steaks and sear for 3-5 minutes per side, depending on desired doneness. For medium rare, cook until the internal temperature reaches 130°F (54°C).
Remove the steaks from the skillet and let them rest on a plate covered with foil.
Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Once melted, add the mushrooms and cook for 5 minutes until they start to brown.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Pour in the red wine, scraping up the browned bits from the bottom of the skillet with a wooden spoon. Simmer for 3-4 minutes to reduce slightly.
Add the beef stock and thyme sprigs. Continue to simmer for 6-8 minutes, allowing the liquid to thicken and reduce by half.
Stir in the remaining butter and remove the thyme sprigs. Adjust seasonings with salt and pepper as needed.
Plate the steaks and spoon the drunken mushrooms with their sauce over the top.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 4589 mg | 200% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 135.6 g | 271% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 119 mg | 9% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2844 mg | 61% | |
*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.
