Red Wine Steak And Mushrooms Food

STEAK WITH RED WINE MUSHROOMS RECIPE

Steps:

• In a large (12-inch) skillet, melt 4 tablespoons of the butter over high heat until foaming. Add the mushrooms, garlic and green onions and cook, stirring occasionally, until the mushrooms are golden.
• Add the wine and stir, scraping up any browned bits in the pan. Bring to a boil and simmer until the wine is reduced by half and beginning to glaze the mushrooms.
• In the meantime, liberally salt the steaks. Heat the oil in a large, heavy skillet (such as cast iron) until shimmering, then add the steaks. Cook, turning only once, until medium-rare or to your desired doneness. If necessary, cook the steaks in two skillet to avoid crowding. Remove from the heat and allow to rest for at least 5 minutes.
• Season the mushrooms to taste with salt and pepper, then remove them from the heat. Add the parsley and the remaining tablespoon of butter. Stir until the butter just melts and makes the sauce silky.
• Serve the steaks with the red-wine mushrooms.

STEAK WITH RED WINE, MUSHROOM REDUCTION

Steps:

• Rub both sides of the steak with salt, pepper, and savory. Heat oil in a large skillet over medium heat; add garlic cloves and steak. Cook steak 5 minutes on each side for medium rare. Transfer steaks to a cutting board. If you would like them cooked through a bit longer, cover with aluminum foil, they will continue to cook. Add mushrooms to the pan, leave heat on medium, and sauté until tender. Transfer mushrooms to a small bowl.
• Discard garlic from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
• serve beef with mushroom sauce on the side.

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.

RED WINE AND WILD MUSHROOM SAUCE

Steps:

• Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

FLANK STEAK WITH SAUCEY MUSHROOMS

Steps:

• Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
• Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
• Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.

RED WINE STEAK AND MUSHROOMS

Steps:

• Make red wine marinade - combine all ingredients in a ceramic dish. Season with salt and pepper.
• Add steaks to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
• Preheat barbecue grill on medium high heat. Remove steaks from marinade, reserving marinade.
• Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove from heat and cover and stand for 3 to 5 minutes.
• Meanwhile, pour marinade into a frying pan over medium high heat. Bring to the boil, reduce heat to medium.
• Add mushrooms and cook for 5 to 7 minutes or until tender.
• Remove from heat and add chives and season with salt and pepper.
• Place steaks on serving plates and spoon mushroom sauce over the steak or serve on the side.

STRIP STEAK WITH RED WINE MUSHROOM SAUCE AND MUSTARD SMASHED POTATOES

Steps:

• Combine the dried oregano, red pepper flakes, bay leaf and 1 tablespoon salt in a coffee or spice grinder and pulse until finely ground. Rub evenly over both sides of the steaks. Set aside to marinate at room temperature for 15 minutes.
• Meanwhile, put the potatoes in a heavy-bottomed saucepan with enough cold water to cover by 1/2 inch. Salt the water generously, bring to a simmer and cook, covered, until the potatoes are fork tender, about 10 minutes. Drain, return to the pot with 3 tablespoons of the butter and mash with a fork or potato masher. Stir in the mustard and 1/4 cup of the chicken broth until creamy. Season with salt.
• Heat a large skillet over medium-high heat. When hot, add 2 tablespoons of the oil. Cook the steaks until crusty and browned on one side, about 4 minutes. Flip and cook, adding the remaining 1 tablespoon oil if needed, until browned on the other side, about 3 minutes more for medium-rare. Remove the steaks and set aside to rest.
• Add the mushrooms to the skillet and cook until browned, about 3 minutes. Add the red wine and the remaining 1/2 cup chicken broth and cook until reduced by half, about 5 minutes. Swirl in the remaining 3 tablespoons butter until the sauce is glossy and thick.
• Transfer the steaks to a serving plate and transfer the potatoes to a serving bowl. Spoon the sauce over the steaks and top with fresh oregano. Serve with the potatoes.

STEAK WITH RED WINE-SHALLOT SAUCE

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
• Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
• Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

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.

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.

HANGER STEAK WITH MUSHROOMS AND RED WINE SAUCE

Steps:

• Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
• Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
• Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
• Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.

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.

STEAKS IN RED WINE SAUCE

Steps:

• Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.
• Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.

RED WINE AND GARLIC MUSHROOMS

Steps:

• Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.
• Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
• Drizzle with lemon juice and sprinkle parsley over the top.

RED WINE STEAK

Steps:

• Cut sirloin steak into individual serving pieces.
• Marinate steak in next six ingredients for eight hours.
• When ready to prepare, saute mushrooms and onions in oil; set aside.
• Brown steak in skillet.
• Add Worcestershire sauce, mushrooms and onions; simmer for 1/2 hour over low heat.
• Remove steak, mushrooms and onions to a large casserole and cover.
• With remaining pan juices, prepare a gravy; pour over steak.
• Serve with cooked egg noodles.

SWISS STEAK WITH MUSHROOMS AND RED WINE

Steps:

• Rub the steak all over with the garlic clove. Using a tenderizing mallet, the back edge of a cleaver or the edge of a heavy plate, pound into both sides of the steak as much of the seasoned flour as it will hold.
• Heat the oil in a large skillet, brown the steak on both sides and remove to a suitable covered baking dish. Pre-heat oven to 300 degrees.
• Add onion to the skillet and cook, stirring often, until lightly browned. Add mushrooms and cook, stirring, until lightly browned. Add tomato puree, Cognac, wine, stock, thyme, savory, marjoram, bay leaf, salt and pepper, and bring to a boil. Pour mixture over steak, cover and bake 2 hours or until very tender.
• Carefully remove steak to a deep serving platter. Skim surface fat from the sauce in the baking dish, check seasonings and pour around steak. Pass any extra sauce at the table. Serve with mashed potatoes.

SAUTéED MUSHROOMS WITH RED WINE

Steps:

• Melt butter in large frying pan.
• Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
• Add salt, pepper and red wine.
• Simmer for 5 minutes.
• Add lemon juice and parsley.
• Toss well.

SKIRT STEAK WITH MUSHROOMS AND RED WINE SAUCE

Steps:

• Soak dried mushrooms in hot water 15 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel.
• Meanwhile, let steaks warm at room temperature 10-15 minutes.
• Heat oil in heavy skillet over medium heat. Add steaks and saute, turning once, about 8 minutes for medium-rare. Remove to serving platter and cover loosely.
• Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook, stirring constantly, just until wilted, about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring constantly, until lightly browned, about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.