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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!

Prep Time5 mins
Cook Time21 mins
Course: Main Course
Cuisine: American
Keyword: beef and mushroom recipe, beef with red wine mushroom sauce, red wine and beef
Servings: 4 Servings
Calories: 387kcal


  • 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


  • 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.


Recipe inspired by and adapted from The Neelys


Calories: 387kcal | Carbohydrates: 5g | Protein: 24g | Fat: 26g | Fiber: 1g | Sugar: 1g