Steaks With Wild Mushroom And Carbernet Sauce

Course : Beef Steak
Serves: 4
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3 tablespoons olive oil
1 medium onion chopped
1 small tart green apple unpeeled, chopped
1 medium carrot chopped
1 stalk celery chopped
2 cloves garlic chopped
1 bottle cabernet sauvignon
1 cup ruby port
1 cup beef stock or canned beef broth
5 tablespoons butter
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake) -- sliced
2 tablespoons shallots minced
4 pieces new york steaks 10-ounce (1-inch thick), trimmed

Preparation / Directions:

Heat oil in heavy large saucepan over medium-high heat. Add onion, apple, carrot, celery, and garlic; saute until brown, about 15 minutes. Add Cabernet, Port and stock and simmer over medium heat until liquid is reduced to 1 1/4 cups, about 1 1/2 hours. Strain sauce into a bowl. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate) Melt 2 tablespoons in heavy large skillet over medium-high heat. Add mushrooms and shallots and saute until golden brown, about 8 minutes. Season to taste with salt and pepper. Add sauce and bring to simmer. Remove from heat. Add remaining 3 tablespoons butter and whisk just until melted. Season to taste with salt and pepper. Meanwhile, preheat broiler. Sprinkle steaks with salt and pepper. Broil steaks to desired doneness, about 4 minutes per side for medium rare. Transfer steaks to plates. Spoon mushroom sauce over and serve.

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