Steak with Mushroom Sauce

A simple seasoning of salt and pepper leaves this steak ready to be topped with the flavorful red wine mushroom sauce. An excellent choice for a special occasion.


4 (8 ounce) rib eye steaks, or cut of your choice

salt and pepper or seasoned salt, to taste

1 tablespoon olive oil

2 tablespoons butter

1 pound sliced mushrooms, white, crimini or portabella

1 large clove garlic, minced

1/4 cup shallots, chopped


3/4 cup red wine

3/4 cup beef broth

2 teaspoons fresh rosemary, divided

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


Heat olive oil and butter in a large skillet. Add mushrooms, garlic and shallots. Sauté 10 minutes over a medium high heat, stirring occasionally. Add honey and cook stirring for 1 minute until mushrooms are coated. Mix in wine, broth and 1 teaspoon rosemary. Bring to a boil, and cook 5 minutes over a high heat to thicken. Keep warm while preparing steaks.
Season steak lightly on both sides with salt and pepper. Grill or broil about 5 minutes per side or until steaks are cooked to desired doneness.
To serve, spoon mushroom sauce on top of steaks and sprinkle with remaining teaspoon of fresh rosemary.
Serves: 4