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Filet with Red Wine Sauce
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5 from 2 votes

Steak with Mushroom Sauce

Steak with Mushroom Sauce redefines comfort food in the midst of winter
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: filet, Mushroom Sauce, steak, Steak with Mushroom Sauce
Servings: 2
Calories: 512kcal


  • 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.


Calories: 512kcal | Carbohydrates: 19g | Protein: 52g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 152mg | Sodium: 383mg | Potassium: 1063mg | Fiber: 1g | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 1.7mg | Calcium: 58mg | Iron: 4.2mg