I love the natural taste of a juicy, medium-rare steak, hot off the grill. But sometimes I like to dress up my steaks a little bit, in the tradition of the classic American steakhouse, where sauces are typical accompaniments. This red wine and mushroom sauce is just the ticket. Flavourful and hearty, it complements rather than overpowers the taste of the steak. It’s great on chicken as well. Make it an hour or two ahead of time if you can, to let the flavours blend together, then gently reheat the sauce at serving time.
2 tablespoons butter
4 shallots or 1 small cooking onion, diced fine
2 cloves garlic, minced
8 ounces assorted mushrooms, chopped in big chunks *
1 cup red wine
1 cup beef stock
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
salt and pepper to taste.
* I like to use cremini, shiitake and oyster mushrooms
- In a medium frying pan, melt butter over medium-low heat.
- Add shallots and cook 2 – 3 minutes, stirring often, until softened.
- Add mushrooms to the pan and increase heat to medium.
- When mushrooms begin to stick to the pan, add the garlic and stir for 1 minute.
- Add wine, beef stock and thyme; stir well.
- Bring to a boil and simmer until the sauce is slightly reduced (about 5 minutes).
- Add salt and pepper to taste.
Makes enough sauce for four steaks. It’s particularly nice with a boneless rib or tenderloin cut.