Steak with Mushroom, Onion, Red Wine Sauce 6
(30 mins. prep time after marinating is done)
1 lb. steak
1 cp. dry red wine (if you won’t drink it, don’t cook with it)
4 large or 6 medium mushrooms, sliced (if large, sliced and quartered)
1 medium onion, coarsely chopped
2 cloves garlic, minced, or 1 tsp. garlic chips
freshly ground black pepper to taste
2 tbs A-1 or comparable sauce
1/4 tsp. freshly ground salt
4 tbs. butter
Marinate steak in wine.
Preheat oven to 350 degrees.
Remove steak from wine and sprinkle heavily on both sides with minced garlic and freshly ground black pepper; reserve wine.
Wrap steak in aluminum foil and place in oven for 20 minutes.
Meanwhile . . .
Melt butter in cast iron skillet (if you don’t have a cast iron skillet, a frying pan will do, but nothing beats cast iron).
Saute onions, mushrooms, and remaining garlic (or more garlic, if needed) in skillet.
When onions are translucent, add wine and salt; increase heat and reduce liquid. Add A-1 style sauce after liquid is partially reduced.
When 20 minutes has passed, remove steak from oven, unwrap from foil, and place under broiler for five minutes, then turn and broil other side for five minutes.
Place steak on serving dish and cover with sauce.
Place on table. Stand back.
January 31, 2006 at 8:13 am
1. What kind of steak? 2. Marinate how long? 3. Can this be tripled easily, as I feed 2 grown men?
January 31, 2006 at 8:07 pm
Flank, top round, something worth grilling, but boneless.
Marinate as long as you want. I marinated for about 1 1/2 hours.
Yes, it could be easily increased. If I went to a three pound steak, I’d probably not go to two cups of wine; if I needed to increase the liquid, I’d add water. The important thing is enough wine to cover the steak.
Note, I did make this up as I went along. It’s makes for a very rich sauce.
January 31, 2006 at 9:27 pm
It was delicious.
March 28, 2010 at 3:50 pm
If I don’t like wine that much, can I substitut it with something else or we won’t taste the wine to that point?
March 28, 2010 at 3:51 pm
If I don’t like wine that much, can I substitut it with something else or we won’t taste the wine to that point?
March 29, 2010 at 5:43 am
The wine doesn’t leave much of a wine-like flavor. It does tenderize the meat.