Steak and Drunken Mushrooms

Indulge in the ultimate comfort meal with this luscious Steak and Drunken Mushrooms recipe, where tender, perfectly seared ribeye steaks are paired with a rich, wine-infused mushroom sauce. This indulgent dish starts with juicy, seasoned ribeye steaks cooked to perfection, then topped with baby bella mushrooms simmered in dry red wine, garlic, and savory beef stock, creating a sauce that's packed with depth and flavor. Fresh thyme adds a subtle earthy aroma, while a final touch of butter ensures a velvety finish. Ready in just 45 minutes, this restaurant-quality meal is perfect for an elevated dinner at home. Serve with a sprinkle of fresh parsley and pair with a glass of your favorite red wine for a truly memorable dining experience. Keywords: steak and drunken mushrooms, ribeye steak recipe, red wine mushroom sauce, dinner for two, easy gourmet recipe.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 pieces ribeye steak
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 ounces baby bella mushrooms
• 3 cloves garlic
• 1 cup dry red wine
• 0.5 cup beef stock
• 2 sprigs fresh thyme
• 1 tablespoon fresh parsley

Directions

Step 1

Take the steaks out of the fridge 30 minutes before cooking to allow them to come to room temperature.

Step 2

Pat the steaks dry with a paper towel and season both sides generously with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over high heat until it shimmers. Add the steaks and sear for 3-5 minutes per side, depending on desired doneness. For medium rare, cook until the internal temperature reaches 130°F (54°C).

Step 4

Remove the steaks from the skillet and let them rest on a plate covered with foil.

Step 5

Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Once melted, add the mushrooms and cook for 5 minutes until they start to brown.

Step 6

Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

Step 7

Pour in the red wine, scraping up the browned bits from the bottom of the skillet with a wooden spoon. Simmer for 3-4 minutes to reduce slightly.

Step 8

Add the beef stock and thyme sprigs. Continue to simmer for 6-8 minutes, allowing the liquid to thicken and reduce by half.

Step 9

Stir in the remaining butter and remove the thyme sprigs. Adjust seasonings with salt and pepper as needed.

Step 10

Plate the steaks and spoon the drunken mushrooms with their sauce over the top.

Step 11

Garnish with freshly chopped parsley and serve immediately.

Nutrition Facts

Serving size	(1142.5g)

Amount per serving	% Daily Value*
Calories	1837.6

Total Fat 119.4g	0%
Saturated Fat 46.5g	0%
Polyunsaturated Fat 6.0g
Cholesterol 441.2mg	0%
Sodium 4588.6mg	0%
Total Carbohydrate 18.5g	0%
Dietary Fiber 3.4g	0%
Total Sugars 6.3g
Protein 135.6g	0%

Vitamin D 35.1IU	0%
Calcium 119.3mg	0%
Iron 15.1mg	0%
Potassium 2844.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 32.1%

Carbs: 4.4%