Seared Steaks in Red Wine & Mushroom Reduction
May 24, 2022
This is one of the first meals I made for my wife when we were dating! It's super easy, but still carries great flavors and will impress even the hardest to please!
1 Tbsp olive oil
2 shallots, minced
2 garlic cloves, minced
½ lb white or cremini mushrooms, cleans, stems removed, and sliced
1 cup red wine
1 cup low-sodium beef stock
2 tsp chopped fresh rosemary
Salt and pepper to taste
Get Started on the Steaks
- Preheat the oven to 400oF.
- Heat the oil in a large cast iron or other oven safe skillet on high.
- Season the steaks with plenty of salt and pepper and add to the hot pan.
- Sear for several minutes on each side until a deep brown curst forms on each side.
- Place the pan in the oven to finish the steaks. (6 to 8 minutes should get medium-rare)
- Remove the pan and transfer the steaks to a warm glass dish covered with foil to rest.
Making the Sauce
- Place the same pan back on the stove top over medium heat.
- Add the shallots, garlic, and mushrooms and cook until the mushrooms begin to caramelize or about 3 to 4 minutes.
- Then add in the red wine and stock and deglaze the pan. Be sure to scrape all the bits off the bottom of the pan with your wooden spoon – that’s the good stuff!
- Continue to let the liquid cook until it has reduced by about half.
- Stir in the rosemary.
- Place the steaks on your plates, top with mushrooms, and spoon some sauce on top!
We love this meal with some creamy mashed potatoes and asparagus but feel free to sub in whatever sides you prefer!
Let us know once you've tried this what you thought, and if you made any changes to it! That's one of our favorite things is to experiment in the kitchen and see how we can make something good, even better!!
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