So, I mentioned previously that Ben and I do steak night on Friday nights (and how terrified Molly is when we cook them). This Friday we were out celebrating a promotion (congrats Don!) with some friends, so our steak night was moved to Saturday. Steak is awesome with just some salt and pepper, but sometimes I’m really in the mood to jazz it up a bit. For this Saturday steak feast, I made a really simple red wine and mushroom sauce to pour over the steaks.
Simple Red Wine Mushroom Sauce Recipe:
2 Tablespoons olive oil
2 Tablespoons unsalted butter
8 oz. sliced mushrooms – I used baby Portabellas
2 cloves garlic – minced
1/2 cup beef broth
1/2 cup red wine – I used a Merlot
1 Tablespoon Worcestershire sauce
1 teaspoon black pepper
In a skillet, melt your butter with your olive oil.
Add your mushrooms and garlic.
Sauté on medium heat until the mushrooms just start to get tender (about 5-7 minutes).
Pour in your beef broth and wine and let simmer for about 20 minutes.
The sauce won’t thicken much, but it will reduce by more than half and the mushrooms will be small and tender and a dark pink color. If you like a thicker sauce, you could do 1/4 cup beef broth, 1/4 cup heavy cream and 1/2 cup wine (instead of the above measurements) for a thicker, richer sauce.
Pour over your steak and enjoy!
Side note: Molly now stays in the living room on the couch during steak night, she’s starting to learn that Ben and I won’t burn the apartment down when we cook.
