Steak with Mushroom Sauce

Name: Steak with Mushroom Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp. Waxing Kara Honey; 1/4 c red wine vinegar; 1/2 c dry red wine; 1/2 cup beef broth (reduced sodium ); 1/2 tbsp. butter; 1 c sliced mushroom caps (white, portabello or shiitake); 3 tbsp. shallot (finely chopped ); 2 beef tenderloin steaks; 1 tsp. olive oil (extra virgin)

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This steak with mushroom sauce recipe will not require steak sauce. It’s built into the recipe. The secret ingredient is Eastern Shore Honey.

In the midst of winter, we crave comfort food. The very definition of comfort food is “food that provides consolation or a feeling of well-being, typically any with high sugar or other carbohydrate content and associated with childhood or home cooking.” dictionary.com

Though we limit our intake of red meat, the idea of steak with mushroom sauce sounds enticing just about now. Choose a filet of beef for the healthiest choice, if you are health-minded. This recipe is fast, easy and delicious.

steak with red wine mushroom sauce in pan on table on top of napkin

This recipe is brought to you by my lifelong friend Lisa Gallina. We lived together right after college for a while and she cooked dinner almost every night. Lucky me! It was like moving away from home to another home with a different and much for fun mother.

She wrote last week to tell me that she made the BEST steak with red wine mushroom sauce using some of our Clover Honey as the star ingredient and here we recreate her steps.

Serving Steak with Mushroom Sauce

If you need ideas on what goes along well with this dish, try any or all of these ideas.

Start with a Kale Salad
Glazed Butternut Squash
Roasted Potatoes, potato pancake or Stuffed Sweet Potatoes
Grilled Asparagus
Spinach sauteed with olive oil and garlic

How to make mushroom sauce for steak

Pour honey into a saucepan over low heat, stirring occasionally, until slightly thickened and darker in color (about 4 minutes).
Add vinegar and simmer, stirring occasionally, until mixture thickens to a syrupy consistency (about 4 minutes).
Add wine and beef broth and simmer until reduced to about 3/4 cup (about 10 minutes). Remove from heat and cover to keep warm.
Melt butter in saute pan and add mushrooms and chopped shallot. Cook until tender (about 5 minutes). Stir into reserved sauce.
Season beef with salt & pepper.
Heat oil in a skillet over medium-high heat. Add beef and cook until browned on both sides and the thermometer reads 120° (for medium-rare) or to the desired doneness.
Let steaks stand a few minutes, top with sauce, and serve.

If you decide to try this fantastic recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!