Red Wine Mushroom Sauce for Steaks
This velvety red wine mushroom sauce for steak tastes just like an expensive steak house dinner you can enjoy at home.
Servings 4 servings
Calories 190kcal
Ingredients
- ½ cup unsalted butter
- ½ cup diced onion
- 8 ounces sliced white button mushrooms
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- ½ cup full-bodied red wine
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the onion and mushrooms and cook until tender, about 10-15 minutes, stirring occasionally.
- Add the minced garlic and sauté for 30 seconds.
- Add the flour and stir to coat the vegetables. Sauté for two minutes.
- Whisk in the beef broth, red wine and thyme.
- Bring the liquid to a boil, then reduce the heat to medium low and simmer until the sauce begins to thicken, about 10-15 minutes more, stirring occasionally.
- Season the sauce with salt and pepper.
Video
Notes
- Don’t rush the mushrooms. Let them cook until browned and tender to develop maximum flavor.
- Deglaze well. Scrape up any browned bits when adding the broth and wine—they add depth to the sauce.
- Adjust consistency as needed. If the sauce gets too thick, thin it with a splash of broth; if too thin, let it simmer longer.
- Season at the end. The broth reduces as it cooks, so wait until the sauce finishes simmering before adding salt.
- Serve warm. This sauce thickens as it cools, so reheat gently before serving if needed.
Nutrition
Serving: 0.25cup | Calories: 190kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 0.8mg
