Every year for Almost-Husband’s birthday, I make him a nice steak dinner. His favorite is my steak with red wine sauce that I break out on super special occasions.
Like most of my recipes, I tried several variations of this dish from multiple cook books and websites before finally combining the best elements of them all into something wonderful and new.
Since his birthday was yesterday, I of course whipped up this dish. It is a bit time consuming, but it is so worth it! Give it a try the next time you’re looking for something a little fancy and let me know what you think!
- 2 large steaks
- 6 oz fresh mushrooms (sliced)
- 4 to 6 tablespoons butter (divided)
- 2 tbsp olive oil
- 3 cloves of garlic, chopped
- 1 cup red wine
- 1/2 cup beef broth
- 1/2 yellow onion, chopped
- 1 tbsp dried rosemary
- Ground black pepper (to taste)
- Kosher salt (to taste)
- 3 tablespoons flour
- Season both sides of the steak with the salt and pepper and set aside.
- Heat oil in large skillet over medium high heat. Once shimmering, add onion, mushrooms, and garlic. Cook until slightly tender.
- Add 2 tablespoons of the butter and the rosemary to pan.
- Once butter is melted, push the veggies to the side and add your steaks. Cook to desired level of doneness and remove from pan. Tent with foil to keep warm.
- Smash the garlic into the pan and give everything a good stir.
- Add one tablespoon of butter, rolled in flour, to the pan and stir.
- Once the butter is melted, add the wine and boil for two minutes, or until reduced by half.
- Add beef broth and any juices from your resting steak to the pan and boil until reduced.
- Add the rest of your butter, one flour-coated tablespoon at a time until thickened.
- Return steaks to pan for a minute on each side to warm.
- Serve steaks topped with veggies and sauce and enjoy!
I usually serve this dish with green beans and garlic mashed potatoes, as the sauce makes a great gravy.
I hope you love this meal as much as we do! If you’ve tried this, let me know what you think in the comments below. I am also open to suggestions on how to make this dish even better!