Best 3 Cabernet Steak And Mushrooms Recipes

Indulge in a tantalizing culinary journey with our delectable Cabernet Steak and Mushrooms recipe. This dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving for more. Imagine tender and juicy steak, seared to perfection, enveloped in a rich and savory Cabernet sauce, complemented by a medley of succulent mushrooms. The earthy notes of the mushrooms and the robust flavors of the Cabernet wine create a harmonious balance that will delight your senses. This recipe is a perfect centerpiece for a special occasion dinner or an intimate gathering with friends and family. Accompanied by our carefully curated collection of complementary recipes, including Creamy Mashed Potatoes, Roasted Asparagus, and a refreshing Citrus Salad, this Cabernet Steak and Mushrooms meal promises an unforgettable dining experience.

Let's cook with our recipes!

FILET MIGNON WITH MUSHROOM-CABERNET GRAVY

Filet Mignon with Mushroom-Cabernet Gravy image

I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this: you'll love it!

Provided by Muffinmom

Categories World Cuisine Recipes European French

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 (8 ounce) (1 inch thick) filet mignon steaks
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 large shallot, chopped
12 ounces sliced fresh white mushrooms
1 cup Cabernet Sauvignon or other dry red wine
½ cup beef broth
1 ½ teaspoons chopped fresh thyme
1 teaspoon cornstarch
2 tablespoons water

Steps:

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 7.6 g, Cholesterol 64.6 mg, Fat 20.1 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 386.9 mg, Sugar 2.2 g

BRAISED BEEF AND MUSHROOMS IN CABERNET SAUCE

Braised Beef and Mushrooms in Cabernet Sauce image

Provided by Food Network

Time 2h45m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 lbs. boneless chuck roast or stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
1 Tbsp. olive oil
2 medium onions, cut into wedges
1 package (10 oz.) mushrooms, quartered
2 large carrots, sliced
1 clove garlic, finely chopped
1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
1/2 cup water

Steps:

Preheat oven to 375 degrees. Season beef, if desired, with salt and ground black pepper, then toss with flour in large bowl.
Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown beef, in two batches. Remove to 3-quart oven proof casserole.
Cook onions and mushrooms in same skillet, stirring occasionally, 5 minutes or until tender. Add carrots and garlic and cook 30 seconds. Stir in remaining ingredients, scraping up brown bits from bottom of pan. Turn into casserole; toss with beef. Bake covered 2 hours or until beef is tender.
Cost per recipe*: $14.76.
Cost per serving*: $1.85.
*Based on average retail prices at national supermarkets.

SIRLOIN WITH MUSHROOM SAUCE

Sirloin with Mushroom Sauce image

A mouthwatering combination of rich brown mushroom sauce and tender strips of peppery steak is a wonderful way to end a busy day. It's special enough to make for company and ready in less than 30 minutes. -Joe Elliott, West Bend, WI

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 beef top sirloin steak (1 pound and 3/4 inch thick)
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 teaspoon butter
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
1/2 cup beef broth
1/2 cup dry red wine or additional beef broth

Steps:

Rub steak with pepper and salt. In a large skillet, heat butter over medium heat; cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-7 minutes per side. Remove from pan; keep warm., Add mushrooms to pan; cook and stir over medium-high heat until lightly browned. Add garlic; cook and stir 1 minute. Add broth and wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.

Nutrition Facts : Calories 189 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 467mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

Tips:

To ensure the steak is cooked to your desired doneness, use a meat thermometer to check the internal temperature. For a rare steak, aim for an internal temperature of 125°F (52°C), for a medium-rare steak, aim for 135°F (57°C), and for a medium steak, aim for 145°F (63°C).

If you don't have a meat thermometer, you can also judge the doneness of the steak by pressing on it with your finger. A rare steak will feel very soft, a medium-rare steak will feel slightly firmer, and a medium steak will feel firm.

To prevent the steak from overcooking, don't leave it in the pan for too long. A general rule of thumb is to cook the steak for 2-3 minutes per side for a rare steak, 3-4 minutes per side for a medium-rare steak, and 4-5 minutes per side for a medium steak.

To add extra flavor to the steak, you can marinate it in a mixture of olive oil, herbs, and spices before cooking. You can also top the steak with a compound butter or a flavorful sauce after cooking.

To ensure the mushrooms are cooked evenly, slice them thinly and cook them in a single layer in the pan. This will help them to cook quickly and evenly.

To add extra depth of flavor to the mushrooms, sauté them in a mixture of butter and olive oil. You can also add some minced garlic or shallots to the pan for extra flavor.

To serve the steak and mushrooms, you can either plate them together or serve them separately. If you are serving them together, you can top the steak with the mushrooms or arrange them around the steak on the plate.

Conclusion:

This recipe for Cabernet Steak and Mushrooms is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The steak is cooked to perfection and the mushrooms are sautéed in a flavorful sauce. This dish is sure to impress your guests and is a great way to enjoy a glass of Cabernet Sauvignon.