Eat Gourmet with No Effort with This Delicious Flank Steak with Mushrooms & Red Wine Sauce

Want to plan a special dinner for your special someone? Trying to find the perfect meal that is fancy enough and easy at the same time? Try this Flank Steak with Mushrooms and Red Wine Sauce it’s gourmet without the effort!

Once you try this dish you’ll use it every time you need to impress without all the fuss. You’ll love the red wine sauce that’s so delicious with the tender steak and mushrooms…yum!



  • 3 tablespoons extra-virgin olive oil, divided

  • 12 ounces assorted mushrooms, torn or cut into large pieces

  • Kosher salt, freshly ground pepper

  • 4 tablespoons unsalted butter, divided

  • 1 1 1/2-pound flank steak, trimmed

  • Coarsely cracked black pepper

  • 3 garlic cloves, lightly crushed

  • 1 6″ sprig rosemary

  • 1 cup dry red wine

  • 3/4 cup chicken stock

  • 2 tablespoons chopped fresh tarragon


  1. Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.

  2. Melt 1 tablespoon butter with remaining 1 tablespoon oil in the same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing the sauce.

  3. Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.

  4. Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.

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