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Steak with Quick Mushroom and Red Wine Sauce

A dandy little dinner for two, this quick and easy entrée is sure to please. In the time it takes for the ‘grill man’ (woman?) to tackle the steaks, the sauce comes together in a skillet. Tender mushrooms are sautéed with fresh thyme, then given a dose of red wine which reduces down to create a silky, syrupy topping for the steaks. Add a steamed green veg, share the rest of the red wine and enjoy!

Steak with Quick Mushroom and Red Wine Sauce

2 steaks (rib-eye, fillet, new york strip, etc.), well-seasoned
1 tbs. olive oil
7 oz. mushrooms, quartered
2 thyme sprigs, leaves removed
½ cup red wine
1 tbs. butter

Cook the steaks to your liking on the grill, under the broiler or in a skillet. Cover with foil and let rest before serving.

Heat the olive oil in a skillet and add the mushrooms and thyme. Cook over medium-low heat until softened and golden. Pour in the wine and bubble until syrupy, about 10 minutes. Whisk the butter into the pan, season with salt and freshly ground black pepper, and serve with the steak.

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