Steak in Wine Sauce

Hors d'oeuvres
Main Course
Side Dishes
Breads & Muffins

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Steak with wine and mushroom sauce

2 tbsp. butter

4 green onions, diced

2 cloves garlic, minced

lb. assorted mushrooms, cut into chunks if big

1 cup dry red wine

1 cup beef stock

1 tbsp. chopped, fresh thyme

Salt, pepper

4 steaks - Fillet, New York or Rib Eye.

If you are going to eat steak, eat it well.  I have a rule about eating steak: It must be served at least once a year (usually to initiate BBQ season) and should never be served without a nice, well-aired, bottle of St. Emillion.

Serves:  4

Serve With:  Dry red wine (St.Emillion), tomatoes-feta salad and baked potatoes

In a fry pan, melt butter, add shallots and cook until slightly golden.  Add garlic and mushrooms, increase heat.  Stir well and when they begin to stick add wine, then beef stock and thyme.  Boil until mushrooms are cooked and sauce is reduced slightly, about 5 minutes.  Check seasonings and add salt and/or pepper if desired.

  Cook steaks as desired (Broil or BBQ) and serve with sauce poured gently over top.