Easy Red Wine Sauce for Steaks

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 cup mushrooms* (stems removed, optional)

1 tbs olive oil

salt

1 shallot (sliced thin)

thyme

pepper

1/2 cup red wine

1 tbs Worcestershire sauce

2 tbs butter

Directions

Swirl the olive oil in a preheated skillet over medium heat. Add the mushrooms and toss to coat.

Sprinkle with salt and allow the mushrooms to cook until the liquid has been pulled out of them and absorbed, 5 to 7 minutes.

Add the shallot and cook until just statring to brown, about 2 minutes.

Season with fresh thyme and cook 30 seconds longer.

Deglaze the pan by slowely adding 1/4 cup of the wine.

Scrape up any browned bits that may be stuck to the bottom.

Add the remaining wine and Worcestershire sauce, reduce heat, and simmer for 5 to 7 minutes until the liquid has reduced by half.

If the sauce becomes too thick, add another 1/4 cup of wine or beef stock.

Off heat, stir in the 2 tablespoons of butter, one at a time, swirling to melt. Season with salt and pepper as needed.

Spoon over cooked steaks when ready to serve.

Nutrition

• Serving Size: 1 g
• Calories: 120 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Cholesterol: 15 mg
• Sodium: 103 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 0.4 g
• Total Sugars: 2 g
• Protein: 1 g