Steak With Red Wine, Mushroom Reduction

Submitted by Chef #494016

"This recipe is incredibly simple and delicious. I originally got this recipe from a Martha Stewart cookbook, but added a few things. It's a favorite in our home! We love to serve it with mashed potatoes and a nice glass of red wine."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 (1 lb) steak (your favorite kind)
• 1 -2 tablespoon olive oil (enough to coat the pan)
• 4 garlic cloves (crush with the side of a knife to release flavor)
• kosher salt
• pepper
• ground savory
• 1⁄2 cup red wine
• 1 cup beef stock or 1 cup chicken stock
• 1⁄2 lb baby portabella mushrooms

directions

1. Rub both sides of the steak with salt, pepper, and savory. Heat oil in a large skillet over medium heat; add garlic cloves and steak. Cook steak 5 minutes on each side for medium rare. Transfer steaks to a cutting board. If you would like them cooked through a bit longer, cover with aluminum foil, they will continue to cook. Add mushrooms to the pan, leave heat on medium, and sauté until tender. Transfer mushrooms to a small bowl.
2. Discard garlic from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
3. serve beef with mushroom sauce on the side.