Grilled Steak With Cabernet Mushroom Sauce

Steak paired with cabernet sauvignon

A well-seasoned sauce made with mushrooms and Cabernet Sauvignon enhances a good steak.

Servings: 2

Cook Time: 30 minutes

Pair With: A robust Cabernet Sauvignon.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


Ingredients For the Steaks:

3 cloves minced garlic

1/8 teaspoon pepper

1/8 teaspoon pepper

2 steaks

Ingredients For the Sauce:

3 tablespoons butter

1/4 cup thinly sliced shallots

1/2 cup good red wine

1/2 cup chopped parsley

1 tablespoon Worstershire sauce

1/2 teaspoon dry mustard

1/2 teaspoon minced fresh oregano

1/3 teaspoon ground pepper

1/4 cup half-and-half

salt to taste (start with 1/8 tsp.)

2 tablespoons half-and-half


Directions For the Sauce:

Melt the butter in a saucepan, add the shallots and mushrooms and cook over low heat, stirring often until mushrooms are cooked. Add the flour and a 1/4 cup of the wine and mix well. Add the rest if the wine, parley, Worstershire, mustard, oregano and pepper and mix well.

Continue cooking over low heat for 10 minutes, stirring occasionally. Add the half-and-half and season to taste with salt. Divide the sauce between two plates and top with the grilled steaks

Directions For the Steaks:

Heat the grill to high and wipe an oiled cloth over the grill before putting on the steak. Press the minced garlic and pepper into the steaks. Sear one minute on each side, then turn the grill to low and cook to desired doneness, turning halfway through the cooking.



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