Kaitlin Classey, from Fincastle Winery, stopped by the Daytime Kitchen with a delicious recipe for a steak smothered in a heavenly mushroom and wine sauce. Steak Mushroom and wine sauce
- Salt and pepper
- 3 Tablespoons olive oil
- 3 Tablespoons butter
- 1/2 pound mushrooms, sliced
- 2 shallots, minced (optional)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 1/2 cups red wine
- 1 Tablespoon balsamic vinegar
- Salt and pepper to taste
Bring steaks to room temperature for at least 30 minutes. Season steak with salt and pepper to taste on both sides.
Heat olive oil in a large cast iron skillet over medium heat. Cook steaks 4-5 minutes each side for medium-rare. Or until you have reached your cooking preference. Add 1 Tablespoon of butter towards the last minute and cook until done. Remove from pan and loosely tent with foil, allowing to rest while preparing sauce.
Add 1 Tablespoon of butter to same skillet, add mushrooms and cook until soft about 3 minutes. Add shallots, garlic and oregano and cook for 1-2 minutes. Add red wine and balsamic vinegar, scraping the brown bits from bottom of the pan with a wooden spoon. Reduce to low and cook for 4-5 minutes or until sauce reduces and thickens. Stir in 1 Tablespoon of butter to finish the sauce.
Place stake on a serving platter and drizzle with mushroom sauce.
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