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Garlic Butter Steak With Mushroom Wine Sauce

this Garlic Butter Steak With Mushroom Wine Sauce recipe is perfect for a date night in

If you haven’t tried my Garlic Butter Steak With Mushroom Wine Sauce, you’re missing out! I topped my filet with the easiest and most delicious mushroom wine sauce inspired by my Auntie Bug’s recipe. It’s a winning combo and the perfect meal for a date night in! Hope you love them!

How To Make My Garlic Butter Steak With Mushroom Wine Sauce

Here’s a video of how I made my Garlic Butter Steak With Mushroom Wine Sauce. For another delicious meal, check out one of my favorite dishes: Everyone’s Favorite Pot Roast recipe.

Ingredients – For The Garlic Butter Steaks

  • 2 (4 to 6-ounce) filets
  • 1 tablespoon avocado oil
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 3 garlic cloves, peeled and smashed
  • 3 tablespoons unsalted butter
  • 3 fresh rosemary sprigs

Ingredients – For The Mushroom Wine Sauce

  • 2 cups sliced baby bella mushrooms
  • 1 shallot, finely chopped
  • 2 tablespoons unsalted butter
  • 1 ¼ cup beef stock
  • ¼ cup red wine
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon cornstarch

Step-By-Step Recipe Method – For The Garlic Butter Steak

  1. Pat the filets completely dry and season generously with salt and pepper on all sides.
  2. Heat a stainless steel skillet over medium-high heat. Once the skillet is hot, add the oil.
  3. Once the oil is shimmering, add the filets and sear undisturbed for 3 to 4 minutes, until a deep golden crust forms and they release easily with no sticking.Use tongs to flip and sear on the second side for another 3 to 4 minutes, until well browned.
  4. Reduce the heat to low and add the butter, smashed garlic cloves, and rosemary sprigs. Carefully tilt your pan and use a spoon to continuously baste the steaks with the butter for 1 to 2 minutes.
  5. Use a meat thermometer to cook to your desired temperature (135°F for medium rare, 145°F for medium), and remove from the heat. Place the filets onto a cutting board or wire rack and pour the butter pan sauce directly over top. Let rest for a minimum of 10 minutes before serving. If slicing, be sure to always slice against the grain for the most tender bite.

Step-By-Step Recipe Method – For The Sauce

  1. In the same pan over medium heat, add shallots and mushrooms (without any oil or butter). Cook, stirring occasionally, until most of the moisture released is evaporated, 2 to 4 minutes.
  2. Add the butter and cook until the mushrooms begin to brown, 1 to 2 minutes. Add the red wine and beef stock, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until slightly reduced, 8 to 10 minutes.
  3. Meanwhile, whisk the cornstarch together with 2 tablespoons of cold water to create a slurry.
  4. Once the sauce has simmered, slowly whisk in the cornstarch slurry until thickened, 1 minute. Season with a generous amount of salt and pepper to taste.
  5. Spoon the mushroom sauce over the rested steaks and enjoy.
Print Recipe

What You'll Need:

2 (4 to 6-ounce) filets
1 tablespoon avocado oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
3 garlic cloves, peeled and smashed
3 tablespoons unsalted butter
3 fresh rosemary sprigs

Mushroom Wine Sauce
2 cups sliced baby bella mushrooms
1 shallot, finely chopped
2 tablespoons unsalted butter
1 ¼ cup beef stock
¼ cup red wine
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon cornstarch

Steps:

Steak
1. Pat the filets completely dry and season generously with salt and pepper on all sides.

2. Heat a stainless steel skillet over medium-high heat. Once the skillet is hot, add the oil.

3. Once the oil is shimmering, add the filets and sear undisturbed for 3 to 4 minutes, until a deep golden crust forms and they release easily with no sticking.Use tongs to flip and sear on the second side for another 3 to 4 minutes, until well browned.

4. Reduce the heat to low and add the butter, smashed garlic cloves, and rosemary sprigs. Carefully tilt your pan and use a spoon to continuously baste the steaks with the butter for 1 to 2 minutes.

5. Use a meat thermometer to cook to your desired temperature (135°F for medium rare, 145°F for medium), and remove from the heat. Place the filets onto a cutting board or wire rack and pour the butter pan sauce directly over top. Let rest for a minimum of 10

For the sauce
1. In the same pan over medium heat, add shallots and mushrooms (without any oil or butter). Cook, stirring occasionally, until most of the moisture released is evaporated, 2 to 4 minutes.

2. Add the butter and cook until the mushrooms begin to brown, 1 to 2 minutes. Add the red wine and beef stock, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until slightly reduced, 8 to 10 minutes.

3. Meanwhile, whisk the cornstarch together with 2 tablespoons of cold water to create a slurry.

4. Once the sauce has simmered, slowly whisk in the cornstarch slurry until thickened, 1 minute. Season with a generous amount of salt and pepper to taste.

5. Spoon the mushroom sauce over the rested steaks

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