Beef with Red Wine Mushroom Sauce

Beef with Red Wine Mushroom Sauce - an easy to prepare beef recipe with restaurant quality appeal and flavor! Just sear tenderloin steaks and saute a thyme-infused mushroom sauce using a dry red wine like cabernet sauvignon

This post is sponsored by Snoqualmie Wine. All opinions are my own.

This month, Daniel and I are moving back in together…and that calls for a celebration meal.

Celebrations for me almost always involve beef–and I can thank my mom for that hand-me-down tradition. It’s so ingrained in me now that whenever anything big happens, all I crave is red meat.

Beef with Red Wine Mushroom Sauce - an easy to prepare beef recipe with restaurant quality appeal and flavor! Just sear tenderloin steaks and saute a thyme-infused mushroom sauce using a dry red wine like cabernet sauvignon

This week, I knew that a special meal needed to be made–even if the meal was going to be eaten while sitting on the floor around the coffee table surrounded by chaos.

Beef with Red Wine Mushroom Sauce - an easy to prepare beef recipe with restaurant quality appeal and flavor! Just sear tenderloin steaks and saute a thyme-infused mushroom sauce using a dry red wine like cabernet sauvignon

Snoqualmie Vineyards sent me an assortment their acclaimed wines, and being that they’re all from Columbia Valley in Washington state, I can’t help but get nostalgic for our life in Seattle, and the last time Daniel and I unpacked boxes like this. Five years later, this wine feels like just the thing for us right now.

snoqualmie wine cabernet sauvignon

Snoqualmie’s wines are made using sustainable and organic practices, which is pretty darn impressive. Snoqualmie was one of first wineries in the state to craft wines from USDA‐certified organically grown grapes  and today, they have the largest certified organic vineyard in the state. They introduced new sustainable packaging for their entire line of wines and began shipping them nationally in February 2013.

Beef with Red Wine Mushroom Sauce - an easy to prepare beef recipe with restaurant quality appeal and flavor! Just sear tenderloin steaks and saute a thyme-infused mushroom sauce using a dry red wine like cabernet sauvignon

I decided to open the Cabernet Sauvignon Reserve and make something I just knew we’d both love: seared beef tenderloin with a thyme-infused mushroom cabernet sauce.

Whenever I get a new bottle of wine, I like to try it and get a sense of what I really think, then read the tasting notes so that I’m not influenced by someone far more refined and articulate. When I tasted this cab, I noticed a slight plum flavor/aroma (am I the only one who has trouble distinguishing flavor and aroma when tasting wine?), then I remember liking a very mild coffee aroma. Then, I read what winemaker Joy Anderson had to say about it. “The Snoqualmie Reserve Cabernet Sauvignon has aromas of ripe black cherry spiced with herbal notes on the nose. On the palate is a hint of sage with subtle sweet oak followed by long velvety tannins.”

OK she wins.

Beef with Red Wine Mushroom Sauce - an easy to prepare beef recipe with restaurant quality appeal and flavor! Just sear tenderloin steaks and saute a thyme-infused mushroom sauce using a dry red wine like cabernet sauvignon

The Snoqualmie Cabernet Sauvignon Reserve, with only the help of thyme, garlic, and a little onion, creates a full-bodied, rich sauce that isn’t sweet, but just the tiniest bit jammy–exactly where the black cherry flavor comes through. It couldn’t be a more perfect companion for the mushrooms and beef. When I was finished making dinner, I was already planning when I’d make it again–and that’s saying a lot.

 

Three bites in and Daniel called this meal his new favorite. I’ve made something very similar before, so now I know I have a good bottle of red to thank.
We clinked glasses filled with more of that dry cab–toasting not to our last move, but maybe our most meaningful. 

Cheers to living with this man for a very, very long time.

Beef with Red Wine Mushroom Sauce

Makes: 4 Servings

Calories per serving: 387

Fat per serving: 26g

Ingredients

  • 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
  • salt and freshly ground pepper
  • 2 teaspoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • ¼ cup finely chopped yellow onion
  • 3 garlic cloves, minced
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme leaves
  • 1 cup dry red wine like Snoqualmie Cabernet Sauvignon
  • 1 tablespoon butter
  • 2 tablespoons finely chopped fresh parsley

Instructions

  1. Season the steaks generously salt and pepper.
  2. In a large cast-iron skillet, heat the olive oil over medium-high heat until very hot. Add the steaks and cook for 4 minutes per side for medium doneness. Transfer the steaks to a cutting board and let them rest while you make the mushroom sauce.
  3. Turn the heat down to medium and add the mushrooms, onion, garlic, and thyme, and cook, stirring frequently, until the mushrooms brown and soften, about 5 minutes. Add the red wine and scrape up any crispy bits that have formed on the bottom of the pan. Let the liquid reduce by half, about 6 minutes, then remove the pan from the heat and stir in the butter until melted and incorporated. Stir in the fresh parsley. To serve, plate the steak alongside the Parmesan Mashed Cauliflower and spoon a quarter of the mushroom red wine sauce over the top.

Nutrition Information & Notes:

Nutrition Information (mashed cauliflower not included): Calories 387, Fat 26g, Carb 5g, Fiber 1g, Sugar 1g, Protein 24g

Recipe inspired by and adapted from The Neelys

http://www.andiemitchell.com/beef-with-red-wine-mushroom-sauce/

This post is sponsored by Snoqualmie Wine. All opinions are my own.

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16 thoughts on “Beef with Red Wine Mushroom Sauce

  1. Frieda

    Do we get to see pics of your new place? :)
    This meal looks delicious! Really want to try it but replace the mushrooms cause Inhate them ;)

    Reply
  2. Hayley

    Oh wow. I want to eat this right now. I love the recipe, but I love the “love” in this post much more. Best wishes for the two of you .

    Reply
  3. Hootie

    Yum! Looks amazing! I have not had any restaurant steak that beats home cooked…whether it’s my husband with the grill or me with the cast iron…this sauce sounds like a great addition :) when I drink red wine, I like something from the pnw as well. They tend to be the sweetest ( boom! You are jealous of my fine wine describing skills too). So happy for you and Daniel :) did deedee have surgery yet?

    Reply
  4. sarah

    So happy for you. you deserve nothing but happiness. If we make it to Seattle this year I’ll let you know.
    hugs

    Reply
  5. Nichole

    Yay for moving back in together. I will tell you two things: 1) My husband and I lived together, took a break…reconnected and moved back in together and (obviously) got married. Best decision in the world for me was to take a break and see that he was the best of the best out there. 2) I always feel like beef is the fancy way to celebrate at home (also, thanks to my own mom).

    Reply
  6. Jenny

    Hi, Andie! I’m NOT a good cook. It does not come naturally to me, but I have now tried 4 of your recipes and they turned out great!! Made this last night for bf’s birthday dinner and your oreo-crust peanut butter/nutella cheesecake for dessert. Earlier in the week I made your quinoa burrito bowl casserole. and a few years ago I made your buffalo/blue cheese turkey burgers. They have all turned out like they were supposed to, and tasted great. I really like the way you season dishes. Thanks for sharing your gift and putting your recipes out here for free.

    Reply

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