Beef with Red Wine Mushroom Sauce
If you're looking for an easy beef recipe with restaurant quality flavor, here it is: Beef with Red Wine Mushroom Sauce!
Servings: 4 Servings
Calories: 387kcal
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
- Season the steaks generously salt and pepper.
- 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.
- 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.
Notes
Recipe inspired by and adapted from The Neelys
Nutrition
Calories: 387kcal | Carbohydrates: 5g | Protein: 24g | Fat: 26g | Fiber: 1g | Sugar: 1g