Best 6 Cabernet Steak And Mushrooms Recipes

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Cabernet steak and mushrooms is a classic dish that can be found on the menus of many steakhouses. It is a flavorful and juicy steak that is cooked in a rich red wine sauce and served with sautéed mushrooms. The steak is usually a tender cut, such as a tenderloin or strip steak, and it is cooked to perfection. The red wine sauce is made with a combination of cabernet sauvignon, beef broth, and spices, and it is simmered until it is thick and flavorful. The sautéed mushrooms add a delicious earthy flavor to the dish.

Let's cook with our recipes!

BALSAMIC-MARINATED STEAK AND UNSTUFFED MUSHROOMS



Balsamic-Marinated Steak and Unstuffed Mushrooms image

We decided to top our steak with all the delicious components of a stuffed mushroom, from the crispy, buttery breadcrumbs to the bits of savory bacon. Slice any leftover steak thinly and serve in a warm crusty roll with the horseradish sauce for a quick meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 servings

Number Of Ingredients 14

One 2 to 2 1/2-pound 1 1/2-inch-thick London broil
1/4 cup olive oil
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
4 cloves garlic, smashed
2 whole sprigs rosemary plus 1 teaspoon chopped leaves
Kosher salt and freshly ground black pepper
1 strip bacon, chopped (about 1/2 ounce)
1 pound cremini mushrooms, halved
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter
1/2 cup sour cream
2 tablespoons prepared drained horseradish
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • 1. Pierce the meat all over with a fork and place in a large resealable plastic bag. Add 2 tablespoons of the olive oil, the Worcestershire, vinegar, garlic and whole rosemary. Seal the bag, pushing out all the air. Shake the bag a few times and refrigerate 8 hours or overnight.
  • 2. Preheat the broiler and line a rimmed baking sheet with aluminum foil. Remove the meat from the marinade and pat dry. Sprinkle both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Broil, flipping once, until the internal temperature reaches 125 degrees F, about 13 minutes. Transfer to a cutting board, tent with foil and let rest at least 15 minutes.
  • 3. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook the bacon, stirring, until crispy, about 5 minutes. Add the mushrooms and cook until golden brown and tender, about 10 minutes. Add the breadcrumbs, butter, chopped rosemary and 1/4 teaspoon each salt and pepper. Cook, stirring, until the breadcrumbs are golden brown, another 3 minutes. Set aside.
  • 4. Stir together the sour cream and horseradish and season with salt and pepper. Slice the steak against the grain, top with the mushrooms and garnish with the chopped parsley. Serve with the horseradish sauce on the side.

STEAKS WITH MUSHROOMS



Steaks with Mushrooms image

For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 5

2 boneless beef sirloin steaks (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 cup sliced fresh mushrooms

Steps:

  • Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.

FILET MIGNON WITH MUSHROOM-CABERNET GRAVY



Filet Mignon with Mushroom-Cabernet Gravy image

I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this: you'll love it!

Provided by Muffinmom

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
2 (8 ounce) (1 inch thick) filet mignon steaks
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 large shallot, chopped
12 ounces sliced fresh white mushrooms
1 cup Cabernet Sauvignon or other dry red wine
½ cup beef broth
1 ½ teaspoons chopped fresh thyme
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
  • Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
  • In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 7.6 g, Cholesterol 64.6 mg, Fat 20.1 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 386.9 mg, Sugar 2.2 g

MUSHROOM STEAK SAUCE



Mushroom Steak Sauce image

We love this recipe for mushroom sauce on our steaks, because it is very generous with the mushrooms. You can also use it on hamburger patties or a roast.

Provided by Bibi

Categories     Sauces

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup unsalted butter
¼ cup chopped onion
1 (12 ounce) package white mushrooms, stemmed and sliced
¼ teaspoon salt, or more to taste
1 teaspoon freshly minced garlic
¾ cup beef stock
¼ cup dry red wine (such as Cabernet Sauvignon)
1 teaspoon Worcestershire sauce
8 sprigs fresh thyme, or to taste
⅛ teaspoon freshly ground black pepper, or more to taste

Steps:

  • Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
  • Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 19.2 g, Cholesterol 30.5 mg, Fat 13 g, Fiber 9.1 g, Protein 6.8 g, SaturatedFat 7.7 g, Sodium 187.7 mg, Sugar 2.6 g

HANGER STEAK WITH MUSHROOMS AND RED WINE SAUCE



Hanger Steak with Mushrooms and Red Wine Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Mushroom     Quick & Easy     Dinner     Steak     Red Wine     Fall     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted butter, divided
1 1 1/2-pound hanger steak, trimmed, pounded to 1/2" thickness
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 6" sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon

Steps:

  • Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
  • Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
  • Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
  • Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.

MUSHROOMS FOR STEAK



Mushrooms for Steak image

This is a wonderful recipe for mushrooms that goes great with a steak. I got the recipe from my boyfriend's mothers recipe box. Everytime we grill steak now we have to have this topping for it. It also goes well on baked potatoes.

Provided by Red in US

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fresh mushrooms, sliced
1/2 cup butter
1 cup dry white wine
3 tablespoons Worcestershire sauce
3 tablespoons soy sauce
2 tablespoons minced onion flakes
1/2 teaspoon oregano
1 teaspoon parsley flakes
1/4 teaspoon rosemary

Steps:

  • Simmer all ingredients together until mushrooms are tender.

Nutrition Facts : Calories 303, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 1052, Carbohydrate 10.7, Fiber 1.5, Sugar 4.9, Protein 5.5

Tips:

  • Choose the right steak: For this recipe, a flavorful cut of steak is essential. A ribeye, New York strip, or top sirloin steak are all good choices.
  • Marinate the steak: Marinating the steak in a mixture of red wine, olive oil, garlic, and herbs helps to tenderize the meat and infuse it with flavor.
  • Cook the steak to your desired doneness: The cooking time will vary depending on the thickness of the steak and how you like it cooked. For a medium-rare steak, cook for about 3-4 minutes per side.
  • Use a quality Cabernet Sauvignon: The wine used in the sauce should be a good quality Cabernet Sauvignon. A good Cabernet Sauvignon will have a bold flavor that can stand up to the strong flavors of the steak and mushrooms.
  • Don't overcrowd the pan: When cooking the mushrooms, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Serve immediately: This dish is best served immediately, while the steak is still hot and juicy.

Conclusion:

This Cabernet steak and mushrooms recipe is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The steak is tender and flavorful, the mushrooms are rich and earthy, and the sauce is rich and decadent. Serve this dish with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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