You Have To Try This Flank Steak With Mushrooms & Red Wine Sauce

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What is typically dinner at your home? More than likely, you try to make something simple because you may have had a busy day and you don’t really have the time to put something together that is out of this world. Of course, simple recipes have their place and when they are made properly, they can also be quite delicious as well. If you’re somebody that enjoys good food, however, you sometimes will want to take things to the next level.

This recipe is for flank steak with mushrooms and red wine sauce. It is a treat beyond compare when you put it on the dinner table. The recipe itself sounds rather complex and many people would shy away from it, feeling as if they don’t have enough time or perhaps it may be out of their reach. In reality, this recipe is not that difficult to make and when you make it, it is guaranteed to put a smile on the face of everyone sitting at the dinner table.

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Ingredients:

3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons unsalted butter, divided
1 1 1/2-pound flank steak, trimmed

Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 6″ sprig rosemary
1 cup dry red wine
3/4 cup chicken stock
2 tablespoons chopped fresh tarragon

Directions:

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.

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