Grilled Steaks With Red Wine Mushroom Sauce Food

NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE

Steps:

• Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
• Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
• Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
• Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.

MUSHROOM AND RED WINE STEAK SAUCE

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

GRILLED STEAKS WITH MUSHROOM SAUCE

Steps:

• Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.

FILET MIGNON WITH MUSHROOM RED WINE SAUCE

Steps:

• Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
• In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
• Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
• Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
• Spoon the sauce over the steaks and serve.

MUSHROOM SAUCE WITH RED WINE

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

RUMP STEAK WITH QUICK MUSHROOM AND RED WINE SAUCE

Steps:

• Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
• Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
• Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.

STEAK WITH RED WINE MUSHROOM SAUCE

Steps:

• Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.

RED WINE MUSHROOM SAUCE

Steps:

• In a medium saucepan over medium heat, melt the butter.
• Add the diced onions and saute for 2 minutes.
• Add the sliced mushrooms and continue to saute until mushrooms begin to soften (about 2 minutes).
• Stir in the chicken broth and tarragon. Raise the heat to med-high, cooking until mushrooms are tender (about 3 minutes).
• In a small cup stir together the wine and cornstarch. Add mixture to the sauce and raise the temp to high and bring to a boil, stirring constantly.
• Reduce heat to medium and cook until thickened.
• Remove from heat, cover and keep warm.

STEAK WITH MUSHROOM AND RED WINE SAUCE

Steps:

• 1. Add the olive oil into the pan and saute the garlic and onion until they turn brown.
• 2. Add the mushroom, A1 sauce, tomato paste, red wine, broth, and flour. Stir the mixture well for about 2 minutes. Then the sauce is done.
• 3. Prepare a cast iron grill pan. Add the oil on the surface and heat the pan with medium heat until it is very hot. Put the steak on the grill pan and saute each side for about 3~4 minutes. (The cooking time may vary because of the different size and thickness of the steak) This should bring the steak to medium. (You can use the panini press to make the steak wonderful with the burn mark.).

GRILLED STEAKS WITH RED WINE MUSHROOM SAUCE

Steps:

• In a shallow dish large enough to hold the steaks in a single layer, combine the wine, soy sauce, vinegar, thyme, pepper and half of the garlic. Place the steaks in the marinade and turn them over to thoroughly coat. Set them aside to marinate while you prepare the remaining ingredients.
• Preheat the broiler or prepare the grill. If broiling, line a broiler pan with foil.
• In a medium skillet, melt the butter over medium-high heat. Add the remaining garlic, the scallions and mushrooms and saute until the scallions are limp and the mushrooms are beginning to release their liquid, two to three minutes. Stir in the flour and cook, stirring, until it is no longer visible, about 30 seconds.
• Remove the steaks from the marinade, reserving the marinade. Stir the reserved marinade into the skillet and cook, stirring, until the mixture has come to a boil and thickened slightly, one to two minutes. Reduce the heat to low and simmer while you cook the steaks.
• Grill or broil the steaks four inches from the heat; 7 minutes per side for rare, 8 minutes per side for medium-rare, 9 minutes per side for well-done. Let the steaks rest for five minutes before serving.
• Serve the steaks topped with the red wine mushroom sauce.