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Steak with Red Wine-Mushroom Sauce

H-E-B Showtime


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

20 minutes


4 - 6 servings


1 1/2 to 2  lb.  H-E-B Prime Beef Tenderloin or Ribeye Steaks, cut 3/4 or 1-inch thick

*  sea salt and coarse-ground black pepper

2  Tbsp.  H-E-B Pure Olive Oil

4  Tbsp.  butter, divided use

1  bag (8 to 10 oz.)  Baby Bella Mushrooms

2  small  shallots, finely chopped

1/2  c. each:  dry red wine and beef broth (or broth only, if preferred)


Season steaks with salt and pepper. Heat 2 Tbsp. oil with 1 Tbsp. butter in a large skillet over medium-high heat until very hot but not smoking. Add steaks, but don't crowd skillet; cook in 2 batches if necessary. Cook steaks 3 or 4 minutes per side for meduim-rare doneness. Transfer steaks to a plate and tent with foil.

Add mushrooms and shallots to same skillet; cook 5 to 7 minutes or until mushrooms are tender. Add wine and broth. bring to a boil; reduce heat to medium and simmer sauce, uncovered, 10 minutes or until sauce reaches desired consistency. Add remaining 3 Tbsp. butter and stir to melt. Serve sauce over steaks.
Nutritional Information
No Nutritional Information Available
H-E-B Showtime

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