Steak With Red Wine, Mushroom Reduction |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is incredibly simple and delicious. I originally got this recipe from a Martha Stewart cookbook, but added a few things. It's a favorite in our home! We love to serve it with mashed potatoes and a nice glass of red wine. Ingredients:
2 (1 lb) steak (your favorite kind) |
1 -2 tablespoon olive oil (enough to coat the pan) |
4 garlic cloves (crush with the side of a knife to release flavor) |
kosher salt |
pepper |
ground savory |
1/2 cup red wine |
1 cup beef stock or 1 cup chicken stock |
1/2 lb baby portabella mushrooms |
Directions:
1. Rub both sides of the steak with salt, pepper, and savory. Heat oil in a large skillet over medium heat; add garlic cloves and steak. Cook steak 5 minutes on each side for medium rare. Transfer steaks to a cutting board. If you would like them cooked through a bit longer, cover with aluminum foil, they will continue to cook. Add mushrooms to the pan, leave heat on medium, and sauté until tender. Transfer mushrooms to a small bowl.
2. Discard garlic from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
3. serve beef with mushroom sauce on the side.
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