With their rich, umami flavor and firm, meaty texture, portabella mushrooms are ideal to team with steak. Serve this portabella wine sauce with beef tenderloin steaks for a classic, always-in-style pairing.
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Makes 4 servings
Rinse Sliced Portabella Mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes. Drain and rinse. Coarsely chop. Set aside.
Melt 2 tablespoons butter in medium sauté pan over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and 1/2 teaspoon salt and cook another 5 minutes.
Deglaze pan with Madeira or port wine. Cook until reduced by half, about 3 minutes. Add beef broth, and bring to a boil. Cook, stirring occasionally, until sauce has thickened. Remove from heat and cover to keep warm.
Rub olive oil onto both sides of steaks. Season with remaining 1 teaspoon salt and black pepper.
Heat large skillet over medium-high heat. When hot, add butter. As soon as butter melts, add steaks to pan. Sear on both sides until well browned. Reduce heat to medium, and continue cooking, basting steaks with butter, until desired doneness is reached.
Serve steaks topped with portabella sauce.