Garlic-Rubbed T-Bones with Burgundy Mushrooms Recipe

4.5 2 2
Garlic-Rubbed T-Bones with Burgundy Mushrooms Recipe
Garlic-Rubbed T-Bones with Burgundy Mushrooms Recipe photo by Taste of Home
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Garlic-Rubbed T-Bones with Burgundy Mushrooms Recipe

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4.5 2 2
Publisher Photo
T-bone steak is a fairly tender cut,, so there's no need to marinate. Punch up the flavor using loads of garlic. —Kevin Black, Cedar Rapids, Iowa
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min

Ingredients

  • 12 garlic cloves, minced or sliced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 4 beef T-bone or Porterhouse steaks (3/4 inch thick and 12 ounces each)
  • 1/2 cup butter, cubed
  • 1 pound baby portobello mushrooms, thickly sliced
  • 1/2 cup Burgundy wine or reduced-sodium beef broth

Directions

In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir for 3-5 minutes or until almost tender. Stir in wine; bring to a boil. Cook until liquid is reduced by half, stirring occasionally. Serve over steaks. Yield: 4 servings.
Originally published as Garlic-Rubbed T-Bones with Burgundy Mushrooms in Taste of Home June/July 2012, p23

Nutritional Facts

1 steak with 1/2 cup mushrooms: 621 calories, 42g fat (20g saturated fat), 159mg cholesterol, 886mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 51g protein.

  • 12 garlic cloves, minced or sliced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 4 beef T-bone or Porterhouse steaks (3/4 inch thick and 12 ounces each)
  • 1/2 cup butter, cubed
  • 1 pound baby portobello mushrooms, thickly sliced
  • 1/2 cup Burgundy wine or reduced-sodium beef broth
  1. In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  2. Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir for 3-5 minutes or until almost tender. Stir in wine; bring to a boil. Cook until liquid is reduced by half, stirring occasionally. Serve over steaks. Yield: 4 servings.
Originally published as Garlic-Rubbed T-Bones with Burgundy Mushrooms in Taste of Home June/July 2012, p23

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Reviews forGarlic-Rubbed T-Bones with Burgundy Mushrooms

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dancingfool User ID: 7427237 212761
Reviewed Jul. 18, 2014

"Very easy! Steaks and sauce were delicious"

MY REVIEW
"Baker" User ID: 4248436 195921
Reviewed May. 27, 2012

"Perfect recipe for T-Bones!! It is very flavorful and easy to make. This recipe is a keeper."

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