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Marble Surface

Perfect Cast Iron Steak with Mushroom and Red Wine Pan Sauce


2 Steaks (Flat iron, NY Strip, Sirloin, Filet Mignon)

8 oz sliced button or baby portabella mushrooms

1 Tablespoon fresh thyme

4 oz red wine (malbec, cabernet, pinot noir)

4 oz beef bone broth (must be bone broth not stock)

½ small yellow onion, minced

2 Tablespoons butter, plus 4 oz butter ice cold and cubed


Method of prep:

Follow the cooking directions for the steak as described above.  Remove the steak from the pan and let it rest on a plate.  With the pan on medium, and without cleaning the pan first, add all of the mushrooms to the pan.  It’s ok if the pan is mostly dry, this will ensure crispy mushrooms.  Cook mushrooms while stirring until slightly brown, about 7 minutes.  Next, add 2 Tablespoons of butter along with shallots and cook while stirring about 2-3 minutes.  Add red wine to the pan and reduce until there is only about 1-2 Tablespoons of liquid.  Now add bone broth and reduce by half.  Add the thyme and remove the sauce from the heat.  Add any drippings purged by the resting steak to the pan.  One or two cubes of cold butter at a time, whisk into the sauce until fully incorporated.  Use all of the butter until it is gone.  Finally, taste and season the sauce with Pro Seasoning All Purpose.  Serve with steak!

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