A good meal always is determined by the sauce for me. A sauce can make or break a dish! When it comes to steak, my all time favorite sauce to elevate the dish is this mushroom red wine reduction sauce. It is a delicious pan sauce that can be made in the same pan you made the steaks in!
Key Ingredients and Substitutions:
- Mushrooms – I like to use nicer mushrooms for this. I usually buy the assorted “chef’s mushrooms” that a lot of grocery stores will have. However, any mushrooms will work here! Just remember, the better the mushroom, the better the sauce is going to be.
- Shallot & Garlic – Shallots and garlic are almost always a given when I make a pan sauce. The shallot isn’t overpowering, and cooks quickly. And garlic is always complimentary with these flavors. You can omit if you don’t like either.
- Red Wine – Choosing a good red wine is SO important for this sauce. It is the main flavoring component of this dish. Choose a wine you would like to drink. I like using a nice pinot noir because it isn’t too overpowering, and not too sweet.
- Beef Stock – This is the other liquid we use in this sauce. You can also use chicken stock here as well.
- Cold Butter – The key to making this sauce creamy and balanced is adding COLD butter. If you add room temp or warm butter, the sauce will break and not emulsify properly. Make sure it is cold and unsalted so you can control the salt level.
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SERVINGS: 2
- PREP TIME: 10 Mins
- COOK TIME: 20 Mins
- TOTAL TIME: 30 Min
This is the perfect sauce to go with a filet mignon or ribeye steak!
Ingredients:
- 1-2 tbsp avocado oil
- 1 lb mushrooms, thinly sliced
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 cups red wine, I like a pinot noir or cabernet sauvignon
- 1 cup beef stock
- 6 tablespoons cold unsalted butter, cut into small pieces
- Salt and freshly ground pepper
Preparation:
STEP 1.
In a stainless steel pan (preferably the same pan you cooked your meat / steak) over medium heat, add the avocado oil and saute the mushrooms until browned, around 10 minutes. Season with salt and pepper towards once they are cooked. Salting too early will make them soggy!
STEP 2.
Add a tablespoon of butter and cook the shallots until cooked through, around 2-3 minutes. Season with salt. Add the garlic and mushrooms and saute for 2 minutes. Deglaze with red wine and bring up to a simmer. Simmer and use a wooden spoon to scrape up any bits sticking to the pan. Simmer for 5-8 minutes, until it is reduced by half.
STEP 3.
Stir in the beef stock and bring up to a simmer. Season with salt and pepper to taste. Simmer until the sauce is thickened to a nappe, roughly 10 minutes. It should be very thick and coat the back of a spoon without moving before moving onto the next step.
STEP 4.
Turn off the heat and stir in 3 tbsp of butter. I like to start with just that amount to start and as more as needed. Stir until it is creamy and emulsified and thickened. Taste and adjust seasoning as needed. If you want it creamier, stir in more butter, a tablespoon at a time.
STEP 5.
Serve and enjoy!
Troubleshooting – since this is an emulsion sauce it can “break” aka the butter may not properly combine and it looks separated and not creamy. This could be for a few reasons, one you may have not reduced the sauce enough before adding the butter, it has to be thick. Two you may have over reduced the sauce to where it is almost dry and too thick. Three, you reduced it too much while. the butter was already in there. A fix for this would be adding a splash of water and whisking in, water does wonders for fixing a broken sauce.
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