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Wine and Mushroom Sauce Recipe for Steaks

There's nothing like a juicy, tender steak that has been grilled or pan seared to perfection. One of the best compliments to a hearty filet mignon, T-bone, or flank steak, is a rich sauce made with wine and mushrooms. Simple to prepare with a minimum of ingredients, a well-seasoned sauce can turn a piece of meat into a gourmet entrée.

Mushroom wine sauces can be made with either red or white wine, and they are an ideal way to use up that little bit of wine that remains in a bottle after a couple of glasses. If you prefer the taste of grilled steak, make your sauce as soon as you remove the meat from the grill. If you will be pan searing, transfer your perfectly cooked steak to a platter and place in a preheated 200-degree oven. Go ahead and whip up the mushroom wine sauce right in the pan in which you were searing the steak. The juices left will only add flavor to your sauce.

Once your wine sauce is made, pour it immediately over the steak either on plates or a platter and serve. Additional garnishes such as parsley, watercress, or a sprig of fresh oregano will add a boost of color to the dish.

Traditional Mushroom Wine Sauce
Great with any type of steak

4 tablespoons of butter
2 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon fresh parsley, chopped
1 cup sliced fresh mushrooms
1 cup dry red wine
Freshly ground pepper

Melt the butter in a pan. Add olive oil, garlic, and parsley. Sauté until the garlic is lightly browned. Add mushrooms and wine. Cook about five minutes, stirring frequently until mushrooms are soft. Add pepper to taste. Pour immediately over steak and serve.

Pair this dish with a robust red wine like Zinfandel or Cabernet Sauvignon.

White Wine Mushroom Sauce
A twist on the traditional sauce, perfect drizzled over thinly sliced flank steak.
6 tablespoons butter
2 tablespoons olive oil
6 tablespoons dry white wine
2 tablespoons Dijon mustard
½ cup sliced mushrooms
½ teaspoon Worcestershire
3 tablespoons capers, drained

Over medium heat, melt the butter in pan drippings (if you used the pan to cook your steak). Add mushrooms and sauté for about five minutes or until mushrooms are soft. Mix in wine, mustard, Worcestershire, and capers; whisk briskly to blend. Pour over steak and serve.

Because the sauce is made with white wine, consider serving along side a rich, buttery Chardonnay.