Easy Red Wine and Shallot Pan Sauce for Steaks

This quick red wine pan sauce comes together in minutes and can be made with or without the mushrooms

to really elevate a quick steak night into a classic bistro experience without any of the frill and hefty price tags.


- Mushrooms - Shallot - Olive oil - Thyme - Red wine - Salt - Pepper - Worcestershire sauce - Butter

Swirl the olive oil in a preheated skillet over medium heat. Add the mushrooms and toss to coat.


Sprinkle with salt and allow the mushrooms to cook until the liquid has been pulled out of them and absorbed, 5 to 7 minutes.

Add ¼ cup of the wine. Scrape up any browned bits that may be stuck to the bottom.

Off heat, stir in the 2 tablespoons of butter, one at a time, swirling to melt. Season with salt and pepper as needed.

Spoon over cooked steaks when ready to serve.

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