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Steaks with Red Wine-Mushroom Sauce
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Nutrition Facts
Serving Size 242 g
(Approx. 6 Servings)
Amount Per Serving
Calories 340 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 190 mg 8%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 36 g
Vitamin A 6% • Iron 20%
Vitamin C 0% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Steaks with Red Wine-Mushroom Sauce
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Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

4 t-bone steaks (2 Lbs), cut 1-inch thick
1/8 Tsp H-E-B Sea Salt Coarse
1/8 Tsp H-E-B Ground Black Pepper
2 Tbsp H-E-B 100% Pure Olive Oil
4 Tbsp H-E-B Unsalted Butter, divided use
8 Oz baby bella mushrooms
2 small shallots, finely chopped
1/2 cup(s) H-E-B Reduced Sodium Beef Broth
1/2 cup(s) Yellow Tail Cabernet Sauvignon
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Instructions

1
Season steaks with salt and pepper, then heat 2 tabelspoons oil with 1 tablespoon butter in a large skillet over medium-high heat until very hot but not smoking; add steaks, and cook 3-4 minutes per side for meduim-rare doneness; transfer steaks to a plate, and tent with foil.
2
Add mushrooms and shallots to skillet, and cook 5-7 minutes, or until mushrooms are tender; add broth and wine, bring to a boil, then reduce heat to medium, and simmer sauce, uncovered, 10 minutes, or until sauce reaches desired consistency; add remaining 3 tablespoons butter, and stir to melt; serve sauce over steaks.

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