WEEKDAYS 1e|12c|p

Pan Roasted Steak with Red Wine Sauce

Michael Symon
Servings: 4
1 to 30 min
Part 1 of 2

This quick and savory meat dish was a favorite at with The Chew crew and we're sure it will be a favorite with your family. Give it a try.

  • Ingredients
  • step-by-step directions
Pan Roasted Steak with Red Wine Sauce
  • 2 Sirloin Steaks
  • Salt and Freshly Ground Pepper
  • 3 tablespoons Olive Oil
  • 1 pound Button Mushrooms (sliced)
  • 2 Shallots (halved)
  • 3 cloves Garlic (skin-on)
  • 1 bunch Oregano (chopped)
  • 1 cup Red Wine
  • 3 tablespoons Unsalted Butter
  • splash of red wine vinegar
  • Season the steaks with salt and pepper.
  • Heat the olive oil in a large saute pan over medium-high heat. Cook the steak, searing each side thoroughly, allowing the meat to caramelize and char nicely, about 4 to 5 minutes per side for medium-rare. Add the button mushrooms to the pan, cooking for a minute before adding the shallots and garlic, cooking until everything has softened, and the mushrooms are browned.
  • Add the oregano, and then deglaze the pan with the red wine and a splash of red wine vinegar. Cook to reduce the sauce by half, about 4 to 5 minutes. Remove steaks from pan and allot to rest. Add butter to pan and then stir in to finish the sauce.
  • Slice the steaks and split into portions. Spoon sauce over the slices of steak to serve.
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