Steaks with mushrooms and red wine reduction recipe

5 from 1 vote

What better way to enjoy mouth watering steaks than with some delicious mushrooms cooked in red wine? A recipe that is as Paleo as it gets.

Course Main Course

Cuisine American

Keyword mushroom, red wine, steak

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 872kcal

Cost 12

2 large T-bone steaks
About 3 tablespoon cooking fat
½ lb mushrooms chopped (I used Shiitake and button mushrooms combined, but whatever you prefer will work just fine)
1 green onion finely chopped
¾ cup red wine
1 tablespoon fresh thyme finely chopped
Sea salt and freshly ground black pepper to taste

Take your steaks out of the refrigerator for an hour or two prior to cooking to bring them as close to room temperature as possible.
2 large T-bone steaks
With your steaks at room temperature, sprinkle them with salt and pepper on both sides. Also, rub the steaks with some of the cooking fat.
About 3 tablespoon cooking fat, Sea salt and freshly ground black pepper to taste
Place a large skillet over medium-high heat and add the steaks when the skillet is really hot.
Cook on both sides for about 3 to 4 minutes or until the desired doneness. Once the steaks are cooked to the desired doneness, remove them from the skillet and set aside.
Using the same skillet (without cleaning it), add another tablespoon of cooking fat. Add the mushrooms and green onion and sauté for a few minutes. I like to cook the mushrooms long enough so that any moisture that was released from them has evaporated so that it does not dilute the richness of the sauce. This will take anywhere from 5 to 10 minutes, depending on the size and type of mushrooms. Add the wine and thyme and bring the sauce to a simmer. Allow it to cook this way for about 3 to 4 minutes until the wine has reduced somewhat.
½ lb mushrooms, 1 green onion, ¾ cup red wine, 1 tablespoon fresh thyme
Place your steaks on a generous-sized plate and pour the delicious mushroom and red wine sauce over them. Enjoy!