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