Steak with Quick Mushroom & Red Wine Sauce
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.