Mushroom and Red Wine Reduction Sauce




  1. If you have just finished making the pan seared steak, do not clean the pan. The little bits of browned meat left over will add a tremendous amount of flavor to this sauce!
  2. Heat the skillet under medium-low heat. When hot, add the butter. Stir occasionally until it fully melts.
  3. Add the shallot and mushrooms. Saute until tender, about 5 minutes.
  4. Pour in wine and add thyme. The wine will deglaze the pan, so use a wooden spoon to scrape up all the bits of leftover food to flavor the sauce. Cook approximately 5 minutes until wine is reduced by half. Pour over steaks and serve immediately.

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