Savory Burgundy-Infused Steak with Gourmet Mushroom Sauce
Elevate your dining experience with this exquisite Savory Burgundy-Infused Steak, paired perfectly with a luxurious gourmet mushroom sauce. The rich flavors of shiitake mushrooms simmered in a robust red wine reduction, combined with creamy cold butter, create a velvety sauce that envelops tender New York strip or rib eye steaks. This dish is not only a feast for the palate but also a visual delight, making it an impressive centerpiece for any dinner gathering. Perfect for anniversaries, special occasions, or a cozy night in, this recipe will leave your guests raving and begging for the secret to your culinary prowess!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
unsalted butter
1 (tablespoon)
olive oil
1 (tablespoon)
New York strip steaks or rib eye steaks
4
salt
(to taste)
pepper
(to taste)
shiitake mushrooms or button mushrooms
1 (lb, sliced)
shallots
2 (finely diced)
red wine
1 (cup)
thyme
1/4 (teaspoon)
low sodium beef broth
1/2 (cup)
Dijon mustard
1 (tablespoon)
cold unsalted butter
2 (tablespoons)
Instructions
1
Begin by cleaning the mushrooms with a damp cloth to remove any dirt; trim off any dry stems and slice them uniformly.
2
In a large skillet, heat the olive oil and unsalted butter over high heat until fully melted and shimmering.
3
Season the New York strip or rib eye steaks generously on both sides with salt and pepper, ensuring an even coating.
4
Carefully place the seasoned steaks in the hot skillet and sear for about 3-5 minutes or until a deep golden brown crust forms. Flip the steaks and cook for an additional 3-5 minutes, or until the desired doneness is reached. Remove the steaks from the skillet and transfer them to a warm plate to rest.
5
In the same skillet, keeping the heat at high, add the finely diced shallots and sliced mushrooms. Sauté for about 4-5 minutes, or until the mushrooms are browned and softened, stirring frequently.
6
Next, pour in the red wine, using a wooden spoon to scrape any flavorful browned bits from the bottom of the skillet. Allow the wine to reduce by half, which should take about 5-7 minutes.
7
Once the wine is reduced, add in the low sodium beef broth and thyme, continuing to cook until this mixture also reduces by half, about another 5-7 minutes.
8
Whisk in the Dijon mustard until well combined, followed by the cold unsalted butter, stirring until melted and the sauce is glossy. Cook for an additional 30 seconds, then remove from heat.
9
To serve, place the rested steaks on serving plates and generously drizzle the mushroom red wine sauce over the top. Enjoy immediately for the best experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Burgundy-Infused Steak with Gourmet Mushroom Sauce?
It is a high-end steak dish featuring New York strip or rib eye steaks served with a rich reduction sauce made from red wine, shiitake mushrooms, and shallots.
Which cuts of meat are recommended for this recipe?
New York strip steaks or rib eye steaks are the ideal choices for this preparation.
What type of mushrooms should I use for the sauce?
The recipe calls for shiitake mushrooms or button mushrooms, sliced uniformly.
How should I clean the mushrooms?
Clean the mushrooms with a damp cloth to remove dirt and trim off any dry stems.
What is the best way to season the steaks?
Season the steaks generously on both sides with salt and pepper before searing.
How long should I sear the steaks?
Sear each side for approximately 3-5 minutes until a deep golden brown crust forms.
Why is it important to rest the steaks?
Resting the steaks allows the juices to redistribute, ensuring the meat remains tender and flavorful when served.
What kind of red wine is best for the Burgundy-infused sauce?
A robust red wine, specifically a Burgundy or Pinot Noir, works best for the reduction.
How do I deglaze the skillet?
Pour the red wine into the hot skillet and use a wooden spoon to scrape up the flavorful browned bits from the bottom.
How much should the red wine be reduced?
The red wine should be reduced by half, which typically takes about 5-7 minutes.
What is the purpose of adding cold butter at the end?
Whisking in cold butter at the end creates a glossy, velvety texture and enriches the flavor of the sauce.
Can I substitute the shallots?
If shallots are unavailable, you can use finely diced red onion or the white parts of green onions.
How long do I sauté the mushrooms and shallots?
Sauté them for about 4-5 minutes until the mushrooms are browned and softened.
What role does Dijon mustard play in the sauce?
Dijon mustard adds a tangy depth of flavor and helps emulsify the sauce.
How much beef broth is required?
The recipe uses 1/2 cup of low sodium beef broth.
Does the beef broth need to be reduced?
Yes, the broth and thyme mixture should be reduced by half, taking about 5-7 minutes.
Can I use salted butter for this recipe?
The recipe specifies unsalted butter to better control the overall saltiness of the dish.
Is this recipe suitable for special occasions?
Yes, it is designed as an impressive centerpiece for anniversaries, dinner parties, or special gatherings.
What type of oil should be used for searing?
The recipe recommends using olive oil combined with unsalted butter.
Should the heat be high when searing the steaks?
Yes, the steaks should be seared over high heat to develop a proper crust.
How many steaks does this recipe prepare?
The recipe is designed for 4 steaks.
What herbs are used in the mushroom sauce?
The recipe uses 1/4 teaspoon of thyme to flavor the reduction.
Can I use a different type of mushroom?
While shiitake or button mushrooms are recommended, cremini mushrooms would also be a great substitute.
Is the mushroom sauce served on the side?
The sauce is intended to be drizzled generously over the top of the rested steaks.
What should the consistency of the final sauce be?
The final sauce should be glossy and slightly thickened from the reduction and butter.
How long is the total cooking time for the sauce?
The sauce takes approximately 15-20 minutes to complete after the steaks are removed.
Is this dish part of a specific cuisine?
It is categorized as American cuisine with a gourmet, French-influenced flair.
Can I use regular beef broth if I don't have low sodium?
You can, but you should adjust the amount of added salt carefully to avoid the sauce becoming too salty.
What is the first step in preparing the sauce?
The first step for the sauce, after removing the steaks, is sautéing the diced shallots and sliced mushrooms.
Should the steaks be at room temperature before cooking?
While not explicitly stated in the instructions, bringing steaks toward room temperature helps ensure even cooking.