Rich and delicious, this versatile sauce can also be used
with burgers.
2 Tbsp (30 ml) cooking oil
2 x 200 g fillet, rib-eye steaks, or other steak of
choice
Mushroom and Red Wine Sauce
3 Tbsp (45 ml) butter
1 clove garlic, peeled and crushed
¼ cup (60 ml) dry red wine
½ cup (125 ml) hot beef stock
1 Tbsp (15 ml) chopped fresh rosemary or 1 tsp (5 ml)
dried
salt and freshly ground black pepper to taste
125 g brown or button mushrooms, sliced
- Heat the oil in a griddle pan until very hot. Grill the steaks for 4-5 minutes per side for medium-done. (Alternatively, grill over hot coals.)
- For the sauce, melt the butter in a large frying pan, add the garlic, and sauté. Stir in the red wine, stock, rosemary and seasoning and simmer for about 10 minutes, stirring frequently until the mixture reduces and thickens slightly. Add the mushrooms and heat through. Serve with the steaks.
Serves 2
Variations
Substitute the stock with fresh cream for a richer sauce. For a garlic and thyme sauce use 80 g butter, 2 peeled and crushed cloves garlic, 2 tsp (10 ml) chopped fresh
thyme or ½ tsp (3 ml) dried, and 2 Tbsp (30 ml) fresh lemon juice.
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