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Burgundy Mushroom Sauce over Beef
Mushrooms, onions and garlic are sauteed and then soak up Hearty Burgundy wine while the mixture reduces to a sauce. Take your steak dinner or burgers to the next level with this easy recipe.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
servings
Calories
312
kcal
Author
Marjory Pilley
Ingredients
4
beef filets
about 1 ¼ inch in thickness
1
Tablespoon
olive oil
Salt and Pepper
¼
cup
butter
3
Tablespoons
olive oil
divided
½
white onion
sliced
1
pound
mushrooms
sliced
2
garlic cloves
minced
½
teaspoon
dried thyme
1
cup
Hearty Burgundy wine
Instructions
Rub both sides of the beef filets with olive oil and season with salt and pepper.
Set beef filets aside and allow them to reach room temperature while preparing mushroom sauce.
Melt butter and 2 Tablespoons olive oil in a large skillet over medium high heat.
Add onions and cook for about 5 minutes.
Add mushrooms, garlic and thyme and cook for about 3 minutes more.
Stir in wine, scraping up any brown bits and cook until liquid is reduced by half, about 8-10 minutes.
Remove mushroom sauce to serving dish and keep warm.
The pan should still be hot from mushroom sauce.
The instructions below are for a medium-rare steak. Add 1-2 minutes to the cook time for a medium-well to well-done steak.
Add beef filets to pan and cook for about 3-4 minutes without moving the filets.
Flip the beef filets and cook for 3-4 minutes more.
Allow steak to rest for about 5 minutes before serving.
Top steaks with Burgundy Mushroom Sauce.
Nutrition
Calories:
312
kcal
|
Carbohydrates:
7
g
|
Protein:
4
g
|
Fat:
26
g
|
Saturated Fat:
9
g
|
Cholesterol:
31
mg
|
Sodium:
111
mg
|
Potassium:
456
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
355
IU
|
Vitamin C:
3.9
mg
|
Calcium:
17
mg
|
Iron:
1.1
mg