• The President Killed His Wife
  • Counterblow
  • Never Bloodless
  • The Atomic Eagle
  • Sigma Division
  • The Kennedy Secret
  • The Gilded Treachery
  • Histats

  • Advertisements

Easy pan-seared Steak with Mushroom Wine Sauce

If you really put your mind to it (you have to stop playing Angry Birds for a minute to do so though) you’ll realize that the key to fancy dining has nothing to do with ingredients. Well sure, you can always put caviar and truffles on your cornflakes. Add a touch of Grey Poupon and you’re living large!

But the perfect way to jazz up any meal is to add a great sauce. In fancy-schmancy French restaurants, they actually have a guy who only does sauces. They call him the saucier and it’s a pretty senior position too.

The recipe I will share below is for a delicious steak dinner and it takes less than half an hour to do. Even better, people will think you slaved over the stove for hours. It also takes only a handful of ingredients.

This is a recipe for two very hungry people or four regular humans.


Steaks (one per person)
6 tablespoons of butter
2 tablespoons oil
1 cup sliced mushrooms (whatever kind you like, could even be canned mushrooms)
1 cup dry red wine (the cheapest will do)
2 cups cubed potatoes, cooked
steak seasoning
salt and pepper


Put your favorite seasoning on both sides of your steaks. I like Montreal seasoning myself, but I’m biased. If you don’t have any, salt and pepper and a little garlic powder would be amazing. Otherwise, just go with salt and pepper.

In one pan, put 2 tablespoons of butter and 1 tablespoon of oil. Heat it up on a medium-low. When it’s sizzling, dump your potatoes in. Add salt and pepper.

At the same time, in a second skillet, also put 2 tablespoons of butter and 1 tablespoon of oil. If you think the pan isn’t greasy enough or you’re making four steaks, just add more butter. Turn it up to high heat.

Check your potatoes. Once they’re golden brown underneath, flip them over.

Back to the steaks. Sear and flip and cook the other side until desired doneness. Cooking the steaks depends on the thickness and cut, of course. Don’t be afraid to check your meat after a couple of minutes on each side.

If you have a big skillet and/or are only cooking a couple of steaks, dump your mushrooms in the same pan, adding more butter. If you don’t have enough room in the pan, wait until the meat is ready and place the steaks on a plate with some aluminum foil over it to keep them warm.

The important part is to have the juices from the meat mix with the melted butter and moisture from the mushrooms. Cook the mushrooms, flipping them occasionally. It should take about five minutes.

Check the potatoes again. If you find them crispy enough for you, give them a stir, turn off the heat, and let them rest. They will keep warm in the pan.

With the meat gone and the cooked mushrooms still in the skillet, add a cup of red wine and scrape the bottom of the pan to get all the sugary goodness. Mix well and wait until it reduces to a dark brown, slightly thicker sauce. Takes 4-5 minutes.

Pour the sauce and mushrooms over your meat with a side of potatoes. You can accompany this with a salad or green beans.

Bottom line

This may have sounded complicated but if you know how to sear meat in a pan you know how to do this recipe. The idea is to have the cooking juices of different ingredients in the same pan so that when you add the wine it flavors the sauce.

Bon appétit!


2 Responses

  1. Sounds delicious, copied to pc… Thanks heaps mate.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: