Best 11 Steak With Merlot Mushrooms Recipes

RIBEYE WITH MUSHROOMS

Steps:

• Combine the rub ingredients, rosemary through the cinnamon, in a small bowl.
• Pat dry the steaks and place on a work surface. Sprinkle rub to just cover one side of the steaks, and rub it into the meat. Turn the steaks over and repeat. Leave the steaks out at room temperature for 15 minutes to absorb the rub.
• Start the mushroom sauce. Melt 1 tablespoon of the butter in a large skillet on medium heat. Add the minced garlic, sauté until it becomes fragrant, about 1 minute. Stir in the mushrooms, and cook about 5 minutes until the mushrooms begin to sweat.
• Pour the red wine into the skillet and stir. Add the thyme, salt and pepper to taste. Cook until the red wine has mostly absorbed into the mushrooms, about 5 minutes. Finish the sauce by adding the reserved tablespoon of butter, stirring the butter to melt in with mushrooms. Keep the mushrooms warm as the steaks grills.
• Preheat a grill to medium high as the mushrooms are cooking. When ready, coat the grill with oil spray. Add the ribeye steaks to the grill. Grill covered for 6 minutes, then turn the steaks over and grill covered for another 6 to 7 minutes. 12 minutes total grilling time got our steaks to a good medium rare; depending on your taste and size of your steaks you may want to add a few more minutes grilling time.
• When the steaks are done, remove to a platter and let them rest for a few minutes. Then, trim excess fat and slice the steaks crosswise. Plate 3 to 4 slices per person, and top with the mushrooms. Enjoy with a good glass of Merlot

MERLOT FILET MIGNON

Steps:

• In a small skillet, cook steaks in 1 tablespoon butter and the olive oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove and keep warm., In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.

STEAKS WITH MUSHROOMS

Steps:

• Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS OVER TOASTED POLENTA

Steps:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
• While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.
• While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
• Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

FILET WITH A MERLOT SAUCE

Steps:

• In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
• In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
• Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

GRILLED HANGER STEAK WITH MUSHROOM DEMI-GLACE

Steps:

• Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare. Remove meat from grill and let rest. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve.

NEW YORK STEAKS WITH BOURSIN AND MERLOT SAUCE

Steps:

• Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
• Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS

Steps:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
• While the steak is cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon.
• Add mushrooms and cook 3 minutes, until mushrooms soften.
• Add thyme and cook 1 minute, until fragrant.
• Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
• Serve half of the steak over polenta with the onion-mushroom mixture spooned over top.

FILET MIGNON STEAKS WITH MERLOT SAUCE AND WILD MUSHROOMS

Steps:

• To prepare the sauce, heat the oil in a saucepan.
• Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
• Stir in the tomato paste and cook for about 2 minutes.
• Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
• Bring the sauce to a boil over medium-high heat and reduce by half.
• Add the stock and return to a boil.
• Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
• Strain through a fine-mesh sieve into a clean saucepan and keep warm.
• Season the steaks on both sides with salt and pepper.
• Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
• Remove the steaks from the pan and keep warm.
• Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
• Add the Merlot sauce and bring to a simmer.
• Reduce the liquid by half and stir in the butter until thoroughly incorporated.
• Add the parsley just before serving.
• Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
• Serve immediately.
• Serve with Garlic Mashed Potatoes.

STEAK WITH MERLOT & MUSHROOMS

Steps:

• 1. Spray oven broiler rack with PAM. Preheat broiler.
• 2. Mix salt, thyme, pepper, and garlic powder in cup. Rub seasoning mixture all over steak. Transfer steak to broiler rack. Broil steak 5" from heat until lightly browned, about 5 minutes per side.
• 3. Scatter onion in bottom of 5- or 6-quart slow cooker Top with steak. Whisk broth, wine, and tomato paste in medium bowl until smooth. Pour broth mixture over steak. Cover and cook until steak and onion are fork-tender, 4 - 6 hours on high, or 6 - 8 hours on low.
• 4. About 35 mins. before cooking time is complete, heat olive oil in a large non-stick skillet over medium-high heat. Add mushrooms and cook, stirring frequently, until lightly browned, about 8 minutes. Sprinkle with flour and cook, stirring constantly, about 1 minute. Stir mushroom mixture into slow cooker. Cover and cook on high, until mixture simmers and thickens, about 25 minutes.
• 5. Transfer steak to cutting board. Cut steak across the grain into 12 slices (three slices per serving). Serve with broth over top.
• 6. Weight Watchers calculates this as 7 Points. If you want to add a 1/2 cup of wild or brown rice and a side of steamed broccoli or broccoli-rabe to each serving, add 2 extra Points per serving.

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE

Steps:

• Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.