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.
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Servings: 2 people
Calories: 661kcal
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 •
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