Steak with Mushroom-Merlot Sauce
2020-10-27- Cuisine: French
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
208.5 -
Fat
6.0 g -
Saturated Fat
2.1 g -
Polyunsaturated Fat
0.8 g -
Cholesterol
67.1 mg -
Sodium
768.6 mg -
Potassium
684.8 mg -
Carbohydrate
9.3 g -
Fiber
1.8 g -
Sugars
1.2 g -
Protein
28.3 g
Steak with mushroom-Merlot sauce.Cooked beef steak served with mushroom-wine sauce.
Ingredients
- 1 cup (250 ml) Merlot
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 2 pounds (960 g) beef steak,boneless
- 3 shallots,minced
- 3-5 cloves garlic,peeled and crushed
- 8 oz (240 g) mushrooms,sliced
- 1/3 cup (80 ml) whipping cream
- 1/4 teaspoon salt
- 8 grinds black pepper
- 2 tablespoons tomato paste
Method
Step 1
Prepare marinade:In a small mixing bowl,combine wine,1 tablespoon olive oil and thyme. Mix well and set aside.
Step 2
Rinse steak and pat dry. Place steak in shallow glass dish.
Step 3
Pour marinade over steak and turn it to coat well both sides. Cover and refrigerate 2 hours,turning once or twice.
Step 4
Remove steak from marinade.
Step 5
In a heavy saucepan,heat the remaining olive oil. Sauté shallots and minced garlic for 3 minutes over low heat,stirring. Pour in the wine marinade and bring it to a boil. Boil until it is slightly reduced,about 10 minutes.
Step 6
Add sliced mushrooms,then reduce heat to low and cook them until soft(about 5 minutes). Add whipped cream,salt,black pepper and tomato paste;simmer for 3 minutes.
Step 7
Preheat the broiler.
Step 8
Cook steak 3 inches(7.5 cm) from heat,about 4 minutes per side for medium-rare. Slice cooked steak thinly on the diagonal(against the grain).
Step 9
Arrange on a serving platter. Cover with wine sauce and serve immediately.