Red wine and mushroom reduction for steak

A steak needs a friend sometimes. Something to elevate it from a simple piece of meat to a gourmet Michelin starred glory of a meal. Luckily this is pretty easy, although you must have the patience to let the sauce get really reduced and sticky, but you can achieve this in the time it takes your steak to cook and rest!


  • 8 oz mushrooms, button, cremini, it doesn’t matter as long as they are meaty, but slice them thickly
  • 1 cup of red wine
  • 3 cloves of garlic, crushed
  • 1 tablespoon butter
  • salt and pepper, to taste
  • 1 teaspoon thyme


  1. Melt butter and garlic in a large pan on a high heat.
  2. As soon as the butter is melted, add the mushrooms and cook until the water has gone from the mushrooms and they have shrunk and turned a dark brown and are catching on the pan (this is important as the flavours are really developed here).
  3. Add the thyme and wine and bubble away until the wine is almost gone ( don’t worry if the wine disappears, you can loosen with the steak juices).
  4. Serve the mushrooms on top of the steak with seasoning to taste.
  5. I defy you to eat your steak without this sauce again!


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