Steak with burgundy mushroom sauce


Today marks the day my 2-year-old says her first full sentence!!!!

She said: “Tomorrow dump truck comes” (Mai xe rác đến)

Thank you, dump truck!!

Of course we celebrated 🙂

Steak with Burgundy mushroom sauce

(Adapted from The Pioneer Women)

For 4 servings

4 whole steaks (filet mignon, sirloin, etc.)
2 tbs butter
1 shallot (thinly sliced)
4 garlic cloves (minced)
1 lb white mushrooms (sliced)
3 spring onion (sliced, white and green separated)
1 cup red wine
1 tbs butter (or replaced by 1 tbs cornstarch)
Salt, pepper, sugar to taste
Fresh parsley (optional)

  1. In a saucepan, melt butter over high heat.
  2. Add shallot and white part of spring onions, cook for 1-2 minutes.
  3. Add minced garlic, cook for another minute.
  4. Add sliced mushroom and green onion, stir occasionally until golden.
  5. Add wine. Cook until reduced by half.
  6. To thicken sauce, add 1 tbs butter (or cornstarch if using).
  7. Season with salt, pepper, and sugar (optional, depending on wine used).
  8. Sprinkle with fresh parsley if using.
  9. Fry steak in a large skillet until medium rare.
  10. Spoon mushroom sauce on top.