Steak with Mushroom Sauce
Steak with Mushroom Sauce redefines comfort food in the midst of winter
- 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