Red Wine Mushroom Sauce

All Recipes
30 minutesServes 25 reviews
Red Wine Mushroom Sauce

Ingredients

  • 1 tbsp unsalted butter
  • 1 small shallot, thinly sliced
  • 8 oz baby bella mushrooms, quartered
  • 2 sprigs fresh thyme
  • ½ c cabernet sauvignon
  • ¼ c beef stock
  • ⅓ c heavy cream
  • Kosher salt and freshly ground black pepper, to taste

Directions

Melt butter in skillet over medium heat. Add shallot, mushrooms and the leaves from 2 sprigs of fresh thyme. Sauté until mushrooms are brown and tender, stirring occasionally, about 8 minutes. Add red wine, beef stock and accumulated juices from the steak, stirring to scrape browned bits from the pan. Simmer until liquid is reduced by half. Turn off heat, stir in heavy cream and season with salt and pepper to taste. Serve it over your cooked steak.

Our Favorite Way To Serve It Up

We love to pair this sauce with our tender ribeye steaks. Cooking tips for the perfect ribeye: Generously season both sides of your ribeye with coarse salt and pepper and let it sit at room temperature until ready to cook, at least 30 minutes.

Indoor Searing: Heat a large, cast-iron skillet over medium high heat for at least 2 minutes. Place steaks in skillet and cook until the underside is nicely browned, 3-4 minutes. Flip steak and continue cooking to your desired doneness, about 3-4 minutes more for medium-rare or until internal temperate reaches 145°F. Remove the steaks and let rest for 3-5 minutes. Pour any pan juices over the steaks and serve.

Outdoor Grilling: Prepare the grill for direct cooking over high heat (around 550°F). Place steaks on the grill and close the lid. Cook until the underside is nicely browned, 3-4 minutes. Flip steaks, cover and continue cooking to your desired doneness, 3-4 minutes more for medium-rare or until internal temperate reaches 145°F. Remove the steaks from the grill and let stand for 3-5 minutes before serving.

Shop Recipe Ingredients