Steak and Portobello Mushrooms

Steak and portobello mushrooms are great paired with red wine and a tender, leafy salad. While this dish doesn’t take long to make, it’s still important to avoid rushing things. For example, the red wine sauce needs to boil long enough to thicken and reach the right consistency. The same applies to the steak—once you brown it, it needs to rest before you finish cooking it.

This dish is just one of our favorite French-inspired recipes. Sure, it may not be part of your weekly meal rotation, but it’s nonetheless a great one to have in your arsenal.

Ingredients for Steak and Portobello Mushrooms

• Steak: This recipe calls for beef tenderloin steak, which is a super tender cut. In fact, the tenderloin region contains one of the most prized cuts of steak, filet mignon.
• Baby portobello mushrooms: Due to their earthy flavor and meaty texture, portobellos pair wonderfully with red meat.
• Red wine: While white wine is great with seafood or poultry, red wine is best for red meat. When it comes to choosing between the types of red wine, ask yourself which kind you normally like to drink and go from there. If you’d prefer not to use wine, you can swap in beef broth here.
• All-purpose flour: This ingredient serves to thicken the sauce and mellow out the other ingredients.
• Beef broth: The reduced-sodium beef broth in this dish is used to add extra flavor and volume to the sauce.
• Ketchup: The main purpose of the ketchup here is to add a little sweetness.
• Steak sauce: Made from a blend of ingredients like vinegar and anchovies, steak sauce adds great depth of flavor.
• Worcestershire sauce: While similar to steak sauce, Worcestershire sauce is fermented. Needless to say, a little goes a long way.
• Ground mustard: We recommend using dried mustard, but you can use Dijon or German mustard, if you prefer.
• Pepper: At the mention of pepper, you most likely think of black pepper. But did you know there are different types of peppercorns? You may have fun mixing and matching them for this dish.
• Chives (optional): One of the most fine, subtle varieties of onion, chives make for a lovely garnish.

Directions

Step 1: Brown the steaks

Place a large skillet coated with cooking spray over medium-high heat. When the pan is nice and hot, add the steaks and brown them on both sides. Once they’re cooked, remove them from the pan.

Step 2: Simmer in the mushrooms and wine

Add the mushrooms and wine (or broth) to the pan, then bring the pan to a boil over medium heat, stirring to loosen any browned bits from the pan. Cook until the liquid is reduced by half, two to three minutes.

Step 3: Add the flour and broth

In a bowl, whisk the flour and broth until smooth. Pour the mixture into the skillet and stir. Stir in the ketchup, steak sauce, Worcestershire sauce, mustard, pepper and salt, and bring the mix to a boil.

Step 4: Finish cooking the steaks and serve

Return the steaks to the skillet, and cook them, uncovered, until the meat reaches your desired doneness, one to two minutes per side. Plate the steaks, mushrooms and sauce, and if desired, sprinkle chives over the top before serving.

Editor’s Tip: For medium-rare, a thermometer should read 135°F. For medium, it should read 140°.

Steak and Portobello Mushroom Variations

• Try a different wine sauce: While the wine sauce for this steak and portobello mushrooms recipe is similar to the classic French sauce jus, there are other ways to prepare it. For example, Bordelaise pairs bone marrow with shallots and red wine, while beef Bourguignon specifically uses Burgundy wine.
• Switch up the mushrooms: Apart from portobello, you can rock this dish with another variety of mushroom. We suggest cremini or button mushrooms for something simple, and oyster, chestnut or trumpet mushrooms for something gourmet.

How to Store Steak and Portobello Mushrooms

Once cooled to room temperature, transfer any leftover steak and portobello mushrooms to an airtight container and store it in the fridge for up to four days. To reheat, add the leftovers to a pan over medium-low heat. If you notice the wine sauce has become too concentrated, add a touch of beef broth to it and stir.

Can you make steak and portobello mushrooms ahead of time?

To make this dish ahead of time, we recommend completing Steps 1 through 3 up to two hours before you’re ready to eat. Finish off the dish by completing Step 4 and plating immediately. This way, the dish will taste fresh and warm, while giving you some breathing room between steps.

Steak and Portobello Mushroom Tips

What cooking method is best for tenderloin steak?

As a tender cut of meat, tenderloin is best cooked on high heat for just a few minutes. Follow this up with resting the steak for at least 10 minutes per pound. This preserves the flavor of your steak by allowing its muscle fibers to relax and its juices to settle.

How do you thicken a red wine sauce?

Apart from adding flour to the sauce, as this recipe does, you can always melt a knob of butter. However, before you take any additional steps, make sure the sauce is at a steady boil in your skillet. This serves to evaporate the liquids necessary to thicken your red wine sauce.

What wine is good for steak sauce?

Like nearly everything with food, your choice of wine comes down to personal preference. That said, varieties like cabernet sauvignon, merlot and pinot noir are all popular choices. If you’re new to cooking with wine or just want to check out a few tips, read our guide on how to cook with wine.