Steak with Quick Mushroom & Red Wine Sauce

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4.5 from 123 votes

Steak with Quick Mushroom & Red Wine Sauce

45 minutes
Calories 170kcal

Ingredients

  • 2 filet mignon steaks (or small/ medium boneless strip, 400 g/ 14.1 oz)
  • 1 tablespoon ghee (or small/ medium boneless strip, 400 g/ 14.1 oz)
  • 1 tablespoon ghee (or small/ medium boneless strip, 400 g/ 14.1 oz)
  • 1 1/2 cups mushrooms (or small/ medium boneless strip, 400 g/ 14.1 oz)
  • 1/2 teaspoon garlic powder (or small/ medium boneless strip, 400 g/ 14.1 oz)
  • 1/4 cup dry red wine (or small/ medium boneless strip, 400 g/ 14.1 oz)
  • 1/4 cup bone broth (or small/ medium boneless strip, 400 g/ 14.1 oz)
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon arrowroot powder
  • 2 tablespoons water

Instructions

  • There are two methods you can use to cook your steak depending on its thickness.
  • If the steak is thick (1 1/2 - 1 3/4 inch / 4 - 4 1/2 cm), follow the instructions for Reverse-Seared Steak that requires both oven baking and pan searing.
  • Otherwise, for thinner cuts, follow my guide to cook the steak on a pan.
  • Meanwhile, prepare the mushroom & red wine sauce.
  • Add the remaining ghee to the pan where you cooked the steaks.
  • Add the sliced mushrooms and fry for 5 minutes.
  • Then, add the garlic powder.
  • Pour in the red wine, bone broth and balsamic vinegar and let the liquid reduce by half.
  • In a small bowl, mix the arrowroot powder with water and pour in the pan while stirring (you can skip this step if you don't have arrowroot powder).
  • Keep stirring and cook for just a minute until it thickens.
  • Season with salt and pepper to taste.
  • Serve the steaks with the sauce, low-carb cauli-mash and/ or some crunchy greens.

Nutrition

Calories: 170kcal

Originally posted 2019-02-20 17:51:08.

Article Categories:
Dinner

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