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

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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