In the midst of winter we crave comfort food. Though we limit our intake of red meat, the idea of steak with red wine mushroom sauce, sounds enticing just about now. Choose filet of beef for the healthiest choice. This recipe is easy and delicious.
My lifelong friend Lisa Gallina is quite the chef. We lived together right after college for a while and she cooked dinner almost every night. Lucky me!
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.
Serving Steak with Red Wine Mushroom Sauce
• Serve with caramelized onions
• Serve with roasted baby potatoes
• Served with grilled asparagus or sauteed spinach with olive oil and garlic
• For dessert try our honey ginger cookies!
Here she shares the recipe with us. Enjoy!
Steak with Red Wine Mushroom Sauce
- 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
Pour honey into 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 skillet over medium-high heat. Add beef and cook until browned on both sides and thermometer reads 120° (for medium rare) or to desired doneness.
Let steaks stand a few minutes, top with sauce, and serve.