Steak with red wine and mushroom sauce

A classic pub meal that you can make at home.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
These perfectly-cooked thick cut beef fillet steaks are wonderful served with a flavoursome red wine and mushroom sauce, hot crispy chips and fresh greens.


Steak with red wine and mushroom sauce
  • 20 gram butter, plus 20g extra
  • 1 tablespoon olive oil
  • 4 250g beef fillet steaks
  • 2 eschalots, finely chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoon rosemary, chopped
  • 400 gram field mushrooms, sliced
  • 1 cup red wine
  • 3/4 cup beef stock
  • 1/2 cup cream
  • baby spinach leaves, to serve
  • chips, to serve


Steak with red wine and mushroom sauce
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Line an oven tray with baking paper.
  • 2
    Heat butter and oil together in a large frying pan on high. Cook steaks 1-2 minutes each side, to seal and brown well. Transfer to tray and season to taste. Bake 8- 10 minutes, until cooked to taste. Rest, covered loosely with foil, 5 minutes.
  • 3
    Meanwhile, melt extra butter in same pan on medium. Saute eschalots, garlic and herbs 2-3 minutes, or until tender. Increase heat to high and add mushrooms. Cook 4-5 minutes, until golden.
  • 4
    Add wine to pan to deglaze. Cook, stirring occasionally, 2-3 minutes, until reduced by half. Stir in stock and simmer 2 minutes.
  • 5
    Mix in cream. Season to taste. Serve steaks with sauce. Accompany with baby spinach leaves and chips.


Cooking time will vary depending on the thickness of your steaks. Always use good-quality wine, medium to dry, when cooking savoury dishes. Poor-quality wine could affect the flavour of the dish.

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