Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Red Wine Steak and Mushrooms Recipe

"The very first Valentine’s Day my husband and I spent together, we decided to stay in and beat the crowds at the restaurants and he said he was going to cook dinner," writes Philia Kelnhofer in her new book "Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People." She adds, "He made red wine steak and mushrooms and I was absolutely blown away by how delicious it was. It was so good that now on special occasions, this is always the dish I request. It’s absolutely perfect for a special date night in."

Red Wine Steak and Mushrooms

  • Makes


    2 Servings
  • Meal
  • Prep

    10 minutes
  • Cook

    30 minutes
  • Total

    40 minutes


  • 2 rib-eye steaks (1 1/2 to 2 pounds total)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter, divided (see notes)
  • 3/4 cup red wine or beef stock
  • 8 ounces white mushrooms, sliced


  • 1. Pat the steaks dry with a paper towel, leave on or trim off the fat, and sprinkle both sides of the steaks with salt and pepper. Let rest for 10 to 30 minutes before cooking.

  • 2. In a large skillet over high heat, heat the vegetable oil for 2 minutes, then lower the heat to medium-high and add the steaks. Cook for 4 minutes, then flip them, add 1 tablespoon of the butter to one side of the skillet, and let the butter melt.

  • 3. With a spoon, scoop up some of the melted butter and spoon it over the steaks, repeat the spooning motion for about 1 minute, then let the steaks cook for 4 minutes (see notes). If you have not trimmed away the fat before cooking, use tongs to hold each steak on its side wherever the fat is and let the fat render for a minute. Remove from the pan and let rest until ready to serve.

  • 4. Lower the heat to medium and pour in the red wine. Deglaze the pan by stirring the wine and loosening any browned bits that are on the bottom, 1 minute. Add the mushrooms and remaining tablespoon of butter and swirl around, then cook, stirring occasionally, for 10 minutes. The liquid will reduce down to a thick sauce.

  • 5. Spoon the mushrooms and sauce over the steaks, then serve and enjoy.

CHEF NOTES: You can use less butter if you’d like. For steaks cooked to medium doneness, remove from the skillet when they reach 155°F on a meat thermometer.

Available at Amazon. Excerpted from "Fast and Easy Five-Ingredient Recipes" by Philia Kelnhofer (Countryman Press 2016).

Love this? Follow us on Pinterest.

More from food