Steak with Mushroom-Merlot Sauce
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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Steak with mushroom-Merlot sauce.Cooked beef steak served with mushroom-wine sauce.
- 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
Prepare marinade:In a small mixing bowl,combine wine,1 tablespoon olive oil and thyme. Mix well and set aside.
Rinse steak and pat dry. Place steak in shallow glass dish.
Pour marinade over steak and turn it to coat well both sides. Cover and refrigerate 2 hours,turning once or twice.
Remove steak from marinade.
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.
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.
Preheat the broiler.
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).
Arrange on a serving platter. Cover with wine sauce and serve immediately.