Preparation Time: 5 Mins.

Active Cooking Time: 15-20 Mins.

Inactive Cooking Time: 10-15 Mins.

Skill Level: Easy.

Clean Up: Easy

Servings: 2

This is a great mushroom and red wine sauce which is ideal for serving with steak and a loaded baked potato.

Unless you are drinking an extremely expensive Cabernet Sauvignon, use the same wine for the sauce as you intend to serve with the meal.

NEVER use cheap or old wine to cook with – it will spoil the flavor.

Ingredients

Mushrooms (12 oz)
Unsalted Butter (4 tbsps)
Red Wine (1 cup)
Cinnamon (1 stick)
All Purpose flour (approx. 1 tbsp)

Wine Pairing

Cabaret Sauvignon

Preparation

Cook the steaks and baked potato. I usually start with the baked potatoes in the microwave (10 or 11 minutes per potatoe) and do the steaks in butter using the same pan that I’m going to use for the mushrooms. When the steaks are done to your taste set them aside to rest and deglaze the pan with a little wine.

Method

Melt the butter in a small skillet over a medium/low heat.

While the butter is melting, slice the mushrooms.

Add the mushrooms to the melted butter and stir to make sure they are all covered.

Simmer on medium/low for about 5 minutes, stirring occasionally.

Add the red wine and increase the heat to medium/high.

Stir occasionally and when the wine starts to bubble reduce the heat to low. Add the cinnamon stick.

Simmer on low for 3-4 minutes to allow the wine to reduce to about 75%.

While stirring, add the all purpose flour a pinch at a time until the sauce begins to thicken.

Remove the cinnamon stick and serve while hot over steak.