Mushroom-Shallot Wine Reduction Steaks
Mushroom-Shallot Wine Reduction Steaks
Ingredients
For the Steaks
- 4 boneless sirloin steaks, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the Mushroom-Shallot Wine Reduction
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 1/2 cup beef broth
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Pat the steaks dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper. Let them sit at room temperature for 15-20 minutes while you prepare the other ingredients.
⏱️ 20 min
- 2
Heat olive oil in a large heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan. If necessary, cook in batches.
⏱️ 2 min
- 3
Sear the steaks for 3-5 minutes per side for medium-rare, or longer for desired doneness. Use tongs to flip them. Once cooked, transfer the steaks to a plate, tent loosely with foil, and let them rest. This allows the juices to redistribute.
⏱️ 10 min
- 4
Reduce the heat to medium. Add 1 tablespoon of unsalted butter to the same skillet, scraping up any browned bits from the bottom of the pan. Add the sliced shallots and cook for 2-3 minutes until softened and fragrant.
⏱️ 3 min
- 5
Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and turned golden brown. Add the minced garlic and chopped fresh thyme, cooking for another minute until fragrant.
⏱️ 8 min
- 6
Pour in the dry red wine, scraping up any remaining browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes, or until the wine has reduced by about half. Then, add the beef broth and continue to simmer for another 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 12 min
- 7
Remove the skillet from the heat. Stir in the remaining 1 tablespoon of unsalted butter until melted and fully incorporated, which will give the sauce a glossy finish. Season the reduction with salt and black pepper to taste.
⏱️ 2 min
- 8
Slice the rested steaks against the grain, if desired. Serve the steaks immediately, spooning a generous amount of the mushroom-shallot wine reduction over each serving. Garnish with fresh chopped parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom-Shallot Wine Reduction Steaks
Ingredients
For the Steaks
- 4 boneless sirloin steaks, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the Mushroom-Shallot Wine Reduction
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 1/2 cup beef broth
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Pat the steaks dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper. Let them sit at room temperature for 15-20 minutes while you prepare the other ingredients.
⏱️ 20 min - 2
Heat olive oil in a large heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan. If necessary, cook in batches.
⏱️ 2 min - 3
Sear the steaks for 3-5 minutes per side for medium-rare, or longer for desired doneness. Use tongs to flip them. Once cooked, transfer the steaks to a plate, tent loosely with foil, and let them rest. This allows the juices to redistribute.
⏱️ 10 min - 4
Reduce the heat to medium. Add 1 tablespoon of unsalted butter to the same skillet, scraping up any browned bits from the bottom of the pan. Add the sliced shallots and cook for 2-3 minutes until softened and fragrant.
⏱️ 3 min - 5
Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and turned golden brown. Add the minced garlic and chopped fresh thyme, cooking for another minute until fragrant.
⏱️ 8 min - 6
Pour in the dry red wine, scraping up any remaining browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes, or until the wine has reduced by about half. Then, add the beef broth and continue to simmer for another 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 12 min - 7
Remove the skillet from the heat. Stir in the remaining 1 tablespoon of unsalted butter until melted and fully incorporated, which will give the sauce a glossy finish. Season the reduction with salt and black pepper to taste.
⏱️ 2 min - 8
Slice the rested steaks against the grain, if desired. Serve the steaks immediately, spooning a generous amount of the mushroom-shallot wine reduction over each serving. Garnish with fresh chopped parsley.
⏱️ 3 min