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Home » Meat & Poultry

Steak with Red Wine Mushroom Sauce

Modified: Apr 8, 2025 by Lesley · Published: Apr 8, 2025 · This post may contain affiliate links · 6 Comments

Pinnable image with recipe title and a plate of medium rare sirloin steak, topped with a red wine mushroom sauce and served with a side of potato wedges and steamed broccoli.
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Steak with red wine mushroom sauce, a beautiful main course that is simple to cook. This recipe is ideal for steak night, date night dinner for two, or for any special meal with family and friends.

A plate of medium rare sirloin steak, topped with a red wine mushroom sauce and served with a side of potato wedges and steamed broccoli.

This is the best red wine mushroom sauce for steak and is the steak dish I cook more than any other. I've used sirloin steak here but frequently cook ribeye steak with red wine mushroom sauce too.

I would recommend sirloin or a rib-eye as these cuts have more fat and marbling. It's this fat that renders down and gives the sauce flavour. However, that's not to say you can't use it with leaner cuts like fillet.

The red wine mushroom cream sauce is rich, so I keep additional sides simple. The sauce itself is laden with mushroom and shallot so treat it as another vegetable side, rather than a sauce.

Table of Contents

Toggle
  • Why you'll love this recipe
  • Recipe ingredients
  • How to make Steak with Red Wine Mushroom Sauce
  • Internal temperatures for cooking steak
  • Recipe variations
  • Serving suggestions
  • Useful hints and tips
  • FAQs
  • Pin the recipe
  • Additional recipe suggestions
  • Steak with Red Wine Mushroom Sauce
    • Equipment
    • Ingredients
    • Instructions
    • Notes

Why you'll love this recipe

  • A quick cook as the steak and sauce can be prepared, cooked and on the table in around 30 minutes.
  • Feed a crowd, this recipe is for two people but can be easily adapted to feed a larger gathering of family and friends.
  • A versatile recipe as the red wine mushroom sauce can also be used with other meat, like pork, lamb or chicken.

Recipe ingredients

Individual recipe ingredients for sirloin steak, and red wine and mushroom sauce.
  • Steak - I've used sirloin steak in this recipe as the fat on a sirloin steak adds great flavour to the sauce when rendered down a little.
  • Seasoning: I season the steaks on both sides with sea salt and freshly ground black pepper.
  • Oil: I use sunflower oil to cook the steaks, you can use any oil with a high smoke point.
  • Butter: I use butter to cook the mushrooms and shallot as it adds an extra layer of flavour to the dish.
  • Mushrooms: I like to use sliced chestnut mushrooms in this recipe as I find they have a better flavour than white mushrooms.
  • Shallots: I use shallots in this recipe as they have a mild onion flavour which doesn't overpower the mushrooms.
  • Garlic: for the best garlic flavour I always use fresh garlic, or frozen garlic if I've no fresh.
  • Thyme: I use fresh thyme to flavour the sauce, strip away the leaves and add to the sauce, discarding any woody stem.
  • Red wine: use a good quality red wine, something you would drink yourself. I usually go for a robust red, a rioja, merlot or cabernet sauvignon are good options.
  • Cream: I use double cream (heavy cream) as it gives the sauce a velvety texture. You can use single cream (half and half) but it will give you a thinner sauce.

How to make Steak with Red Wine Mushroom Sauce

A frying pan with pan fried sirloin steak.
Pan fried sirloin steak resting on a warm plate.
  • Season the steaks on both sides with salt and a generous crack of black pepper.
  • Heat a large frying pan to searing hot and add the sunflower oil.
  • Add the steak to the pan. Do not move the steak around in the pan, leave it to properly sear for 2-3 minutes.
  • Turn the steak and cook for a further 2-3 minutes on the second side.
  • Remove the steaks from the pan and set aside on warm plate to rest the meat.

TOP TIP: Note that cooking times will vary depending on the size and thickness of the steak. See table later in post for internal cooking temperatures for steak.

A frying pan with leftover steak juices, with added mushrooms, shallot, garlic and butter.
A frying pan of sauteed mushrooms, shallot and garlic with red wine being added.
  • Now lower the pan to a medium heat and add the butter, mushrooms and shallots. Cook in the pan, stirring gently for around 4 minutes. 
  • Add the garlic and thyme leaves and continue to cook for 1 minute.
  • Add the red wine to the pan and turn the heat up.
  • Deglaze the pan with the red wine and reduce the wine by ⅔rds. 
Sauteed mushrooms and shallot, in a reduced red wine sauce, with double cream being added.
A frying pan of creamy red wine and mushroom sauce.
  • Add any resting juices from the steak back into the pan.
  • Stir the cream through the sauce and check the seasoning, adding more salt and black pepper if needed.
  • Serve immediately with the rested steaks.

Internal temperatures for cooking steak

Steak vary both in size and thickness, so to cook the perfect steak, I recommending using a meat probe thermometer to check the internal temperature of the cooked steak.

Temperature °CTemperature °F
Rare45-47113-117
Medium - Rare50-52112-126
Medium55-60131-140
Well Done64-70147-158
A plate of medium rare sirloin steak, topped with a red wine mushroom sauce and served with a side of potato wedges and steamed broccoli.

Recipe variations

  • Steak - I've opted for an aged sirloin steak in this recipe, but it works equally well with rib-eye, rump or fillet steak. Just adjust cooking times depending on the size and thickness of the steak used.
  • Other meat - I have also used sauce with other meats, it works particularly well with pork chops or lamb steaks. You could also use this red wine mushrooms sauce for chicken breast or thighs.
  • Mushrooms - I like to use brown chestnut mushrooms as they have good flavour, but you can use any variety of mushroom, try oyster, shiitake, portobello, or button mushrooms. You could also use a mixture of mushrooms.
  • Shallot - Swap shallots for red onions as they also have a mild onion flavour.
  • Wine - I've used red wine to make this sauce, but it also works really well with fortified wines like port or madeira, both of which I've used to make this sauce.
  • Fresh herbs - I've used garlic and thyme to flavour the sauce, but you could also add some fresh parsley just before serving.

Serving suggestions

I like to serve steak with a potato side and one or two extra veggie sides. As the red wine mushroom sauce is rich, I tend to go lighter on the sides.

Good potato side options would be my Fried New Potatoes with Garlic & Thyme, Easy Fondant Potatoes, or these Easy Hasselback Potatoes with Thyme Butter. For vegetable sides I'd opt for Roasted Tomatoes in Balsamic or my Oven Roasted Asparagus.

A plate of medium rare sirloin steak, topped with a red wine mushroom sauce and served with a side of potato wedges and steamed broccoli.

Useful hints and tips

  1. Properly season both sides of the steak as it will make a big difference to the flavour of the finished dish.
  2. Check the sauce for seasoning before you serve and adjust with salt and black pepper as needed.
  3. Cooking times will vary depending on the size and thickness of the steak being cooked.
  4. With sirloin steaks you can render the fat, by holding the steak on it's side using a pair of tongs, placing the thick layer of fat directly into the pan. This not only cooks the fat, but helps it render down which will add flavour to the finished sauce.
  5. The best way to cook steak exactly how you want it is to use the internal temperature of the steak (see temperature guide earlier in post).
  6. I recommend using a meat probe thermometer to check the internal cooking temperature of any meat.
  7. Always allow steak to rest for 5 minutes this allow the meat to relax and redistribute the juices resulting in a far tastier, juicier steak.
  8. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

Can steak be cooked in advance?

I do not recommend cooking steak ahead of time. Steak is a quick cook and is best served freshly cooked and rested. If you warm up steak you are likely to overcook it, making the meat tough and chewy?

Can the red wine mushroom sauce be made ahead?

The red wine mushroom sauce can be made ahead, to the point where the red wine is reduced and before the cream is added. Add this later once you heat up the sauce for serving. However, I prefer to make the sauce using the same pan I've cooked the steaks in. The reason for this is that there is so much flavour in the pan from cooking the steaks and you want all that flavour to go into the sauce.

Can you freeze red wine mushroom sauce?

As this sauce contains double cream (heavy cream) I don't recommend freezing it, as cream can split during the freezing and defrosting process.

Pin the recipe

Pinnable image with recipe title and a plate of medium rare sirloin steak, topped with a red wine mushroom sauce and served with a side of potato wedges and steamed broccoli.

Additional recipe suggestions

If you like this recipe then why not try these easy steak recipes:

  • Steak with Lemongrass Marinade
  • Bavette Steak with Salsa Verde
  • Steak with a Warm Spice Marinade
A plate of medium rare sirloin steak, topped with a red wine mushroom sauce and served with a side of potato wedges and steamed broccoli.

Steak with Red Wine Mushroom Sauce

Steak with red wine mushroom sauce, a beautiful main course that is simple to cook. This recipe is ideal for steak night, an intimate dinner for two, or for any special meal with family and friends.
5 from 5 votes
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Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Servings: 2 people
Calories: 661kcal
Author: Lesley Garden

Equipment

  • chopping board
  • Kitchen knife
  • Measuring jug
  • Large frying pan

Ingredients

  • 1 tablespoon sunflower oil
  • 2 sirloin steaks (or use any other cut of steak)
  • sea salt & black pepper (to taste)
  • 25 g butter
  • 150 g chestnut mushrooms (sliced)
  • 90 g shallots (finely diced)
  • 2 cloves garlic (crushed)
  • 2 sprigs thyme (remove leaves, discard woody stem)
  • 150 ml good quality red wine
  • 50 ml double cream

Instructions

  • Season the steaks on both sides with salt and a generous crack of black pepper.
  • Heat a large frying pan to searing hot and add the sunflower oil.
  • Add the steak to the pan. Do not move the steak around in the pan, leave it to properly sear for 2-3 minutes.
  • Turn the steak and cook for a further 2-3 minutes on the second side.
  • Note: Cooking times will vary depending on the size and thickness of the steak.
  • Internal Temperature: For perfect steak, cook the steaks until they reach and internal temperature of 45-47C for rare, 50-52C for medium rare or 55-60C for medium (see notes below for temperatures in Fahrenheit).
  • Remove the steaks from the pan and set aside on warm plate to rest the meat for 5 minutes and make the sauce.
  • Lower the pan to a medium heat and add the butter, mushrooms and shallots. Cook in the pan, stirring gently for around 4 minutes. 
  • Add the garlic and thyme leaves and continue to cook for 1 minute.
  • Add the red wine to the pan and turn the heat up. Deglaze the pan with the red wine and reduce the wine by ⅔rds. 
  • Add any resting juices from the steak back into the pan.
  • Stir the cream through the sauce and check the seasoning, adding more salt and black pepper if needed. Serve immediately with the rested steaks.

Notes

Sirloin steak is used in this recipe as the fat on a sirloin steak adds great flavour to the sauce when rendered down a little. However feel free to substitute with any cut of steak.
With sirloin you can hold the steak on it's side using a pair of tongs, placing the thick layer of fat directly into the pan. This not only cooks the fat, but helps it render down which will add flavour to the finished sauce.
It's important to properly rest the steaks for at least 5 minutes as they juices will be absorbed back into the meat. 
Always use a good quality red wine when making the sauce, something you would like to drink yourself. Using a good quality wine will make a difference to the flavour of the finished sauce.
Steak Cooking Times:
Cooking times will vary depending on the size and thickness of the steaks, so it is best to use the internal temperature of the meat to get it cooked how you like it. I recommend using a meat thermometer, it's a great piece of kit and I've never overcooked steak since I started using one.
Internal Temperature:
Rare 45-47C (113-117F)
Medium-Rare 50-52C (122-126F)
Medium 55-60C (131-140F)
Well done 64-70C (147-158F)
 
Nutrition Facts
Steak with Red Wine Mushroom Sauce
Amount Per Serving
Calories 661 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 17g106%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 193mg64%
Sodium 226mg10%
Potassium 1304mg37%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 6g7%
Protein 54g108%
Vitamin A 732IU15%
Vitamin C 6mg7%
Calcium 123mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : British
Keyword : Mushroom Sauce, Red Wine Sauce, Steak
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Comments

  1. Cat says

    May 20, 2025 at 8:25 pm

    5 stars
    What a fantastic way to serve steak. The mushroom sauce was so flavoursome and delicious with the steak.

    Reply
    • Lesley says

      May 21, 2025 at 2:36 pm

      Thank you Cat, I'm glad you enjoyed the sauce, this is my go-to mushroom sauce and all the better that it's cooked in minutes.

      Reply
  2. Chloe says

    April 27, 2025 at 3:32 pm

    5 stars
    The steak was great of course but that sauce is simply next level - so full of umami!

    Reply
    • Lesley says

      April 28, 2025 at 4:13 pm

      Thank you Chloe, it's one of my favourite steak sauces and so easy to make.

      Reply
  3. Janice says

    April 27, 2025 at 10:35 am

    5 stars
    This was so good! The sauce is really easy to make but definitely next level home dining.

    Reply
    • Lesley says

      April 28, 2025 at 3:56 pm

      Thank you Janice, I'm really glad you enjoyed the sauce.

      Reply

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Recipe Rating




5 from 5 votes (2 ratings without comment)

Hi, I’m Lesley.

I’m the blogger, cook and creator behind Lost in Food.

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