Grilled Steak & Pinot Noir Mushroom Reduction

Raven Higheagle

By
@ravenhigheagle

If you’re not a mushroom fan, this recipe may change you mind, it did mine!
Honestly can’t describe the mushrooms, except good! They were savory, with a hint of chicken flavor and a hint of cherry and a slight earthy taste. They are so good! The T-Bone Steak was cooked to perfection on the grill and topping it with the mushroom reduction sauce was a perfect match! I am honestly amazed on how good this dinner is. Yes I know it’s for Father’s Day, but hey, I’m the cook so I had to have it too!


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Rating:

Comments:

Serves:

Serves 4

Prep:

15 Min

Cook:

30 Min

Method:

Grill

Ingredients

4 Tbsp
olive oil
4 medium
shallots, peeled, diced small
12 oz
portabella mushrooms, finely chopped
2 c
chicken stock
2 c
gallo family vineyards pinot noir
2 tsp
parsley, dried
4
6 oz. t-bone steaks
1 Tbsp
olive oil
1 tsp
ground pepper

Directions Step-By-Step

1
While prepping your meal, take the T-bone steaks out of refrigerator and let it sit at room temperature for 30 minutes.
2
In a large frying pan add olive oil and shallots, cook for 3 minutes, stirring constantly.
3
Add the mushrooms and chicken broth.
4
Cook until chicken broth is evaporated; stirring occasionally; about 10 minutes.
5
Once chicken broth is evaporated, add the Pinot Noir and parsley, stirring occasionally; cook until evaporated; about 10 minutes.
6
(NOTE: When I added the Pinot Noir to the mushrooms that is when I put the steak on the grill)
7
To cook steak, set grill over medium heat.
8
Brush olive oil all over steak and top with ground pepper.
9
Place on grill and cook for 4 minutes per side for medium doneness.
10
Place steak on a plate and cover with aluminum foil for 10 minutes.
11
Add the Pinot Noir Mushrooms over steak.

About this Recipe