In an effort to use up that leftover bottle of wine (WHAT?! Why was there leftover wine?!) and to cook up some steak, I started throwing this together, and it turned out significantly yummier than I expected. Try it. You'll like it! (Even my somewhat picky 7 year old critiqued the sauce - saying it provided him a lovely taste in his mouth, then infused with the steak flavor!) Ha! I should probably have added the shallots I had in the fridge that I'd forgotten about... maybe next time.
Favorite cut of steak (I used ribeye)
1 1/2 C. Red Wine (I used a Pinot Noir)
2 Tbs. butter/margarine
1 small can of mushrooms (I'd prefer to use fresh, but isn't what I had on hand)
4 cloves garlic, minced
1 tsp. beef bouillon
2 tsp. brown sugar
1/2 C. water
1 tsp. cornstarch
salt/pepper to taste
Directions:
In large skillet, brown steak on each side, cooking to near desired doneness. Remove, and keep warm. Do not drain skillet. Add butter, mushrooms, and garlic to skillet. Saute over medium high heat until mushrooms are tender. Add in the wine, bouillon, brown sugar, and salt and pepper. Continue cooking over high heat, bringing to a rolling boil. Allow to reduce by nearly half. Stir cornstarch into water until well mixed, and slowly add to sauce mixture. Stir constantly, until thickened (sauce will remain somewhat thin). Return meat to skillet, coating and continue cooking to desired doneness. Serve sauce over steak.
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