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Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak #SundaySupper

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Hi Everyone,

Today for #SundaySupper we teamed up with Gallo Family Vineyards to share with you a Father’s Day feast.  Yummy!  Well today I decided to make a Father’s Day meal that any man would love, it’s Pinot Noir Mushroom Reduction Sauce with Grilled T-bone Steak. I have to admit something to you, I don’t like mushrooms, well I didn’t think I did! Let me tell you a little story. When I was a kid every Friday my Step-Dad would buy pizza with pepperoni and mushrooms. I always picked everything off the pizza and I would just eat it plain, no cheese and no toppings. Well the reason that I did that was the smell of the mushrooms. I hated the smell when it was in the cardboard box. As I got older, I worked in a pizzeria and you know what? I didn’t like mushrooms then either! Then my friend said don’t get button mushrooms, but a different kind of  mushroom of my choice and saute them in Gallo Family Vineyard Pinot Noir. I said fine, but I won’t like it! I kid you not, as I stand here today I loved the sautéed mushrooms. I actually was spooning them in my mouth. Me, eating mushrooms, I was shocked. So yes my friends, today’s recipe is amazing, especially to me, because I am not a mushroom fan and I loved  just loved it.   So if you’re not a mushroom fan, today’s recipe may change you mind, it did mine!
Pinot Noir Mushroom Reduction Sauce with T-Bone Steak
I honestly can’t describe the mushrooms, except good! They were savory, with a hint of chicken flavor and a hint of cherry and a slight earthy taste. They are so good! The T-Bone Steak was cooked to perfection on the grill and topping it with the mushroom reduction sauce was a perfect match! I am honestly amazed on how good this dinner is. Yes I know it’s for Father’s Day, but hey, I’m the cook so I had to have it too! 🙂
Pinot Noir Mushroom Reduction Sauce with T-Bone Steak
The mushrooms were very easy to make too! I sautéed shallots with olive oil and then added the mushrooms with chicken stock. I cooked it until the chicken stock evaporated. Then I added some parsley and Gallo Family Vineyards Pinot Noir and cooked that down until the wine was completely reduced. As soon as the mushrooms were done, so was the steak. So I topped my steak with my beautiful sautéed mushrooms.
Pinot Noir Mushroom Reduction Sauce with T-Bone Steak
Since #SundaySupper has teamed up with Gallo Family Vineyards I have learned to cook with wine. I never really cooked with it before and you know what?   I love it! I know I have said this on previous posts, but I really feel like a gourmet chef cooking with wine and it’s still true.  One of my favorite things to cook with. For the wine today I used Gallo Family Vineyards Pinot Noir which is a medium body, dry red wine with hints of cherry and sweet fruit. A perfect complement to salmon, chicken, pork and mushrooms!
Pinot Noir Mushroom Reduction Sauce with T-Bone Steak

Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak
 
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Grilled t-bone steak topped with a savory mushroom reduction sauce that has been cooked in Pinot Noir Wine.
Serves: 2 6 oz t-bone steaks
Ingredients
  • 2 tbsp. olive oil
  • 2 cloves shallot, peeled, diced small
  • 6 oz. portabella mushrooms, finely chopped
  • 1 cup chicken broth
  • 1 cup Gallo Family Vineyards Pinot Noir
  • 1 tsp. parsley, dried or fresh
  • 2 6 oz. t-bone steak
  • ½ tbsp. olive oil
  • ½ tsp. ground pepper
Instructions
  1. While prepping your meal, take the t-bone steaks out of refrigerator and let it sit at room temperature for 30 minutes.
  2. In a large frying pan add olive oil and shallots, cook for 3 minutes, stirring constantly. Add the mushrooms and chicken broth. Cook until chicken broth is evaporated; stirring occasionally; about 10 minutes. Once chicken broth is evaporated,add the Pinot Noir and parsley, stirring occasionally; cook until evaporated; about 10 minutes. (NOTE: When I added the Pinot Noir to the mushrooms that is when I put the steak on the grill)
  3. To cook steak, set grill over medium heat. Brush olive oil all over steak and top with ground pepper. Place on grill and cook for 4 minutes per side for medium doneness. Place steak on a plate and cover with aluminum foil for 10 minutes.
  4. Add the Pinot Noir Mushrooms over steak.
Notes
Calories per serving: 498, Fat: 31, Cholesterol: 51, Sodium: 368, Potassium: 867, Carbs: 9, Fiber: 1.3, Sugar: 1.5, Protein: 24
Nutrition Information
Serving size: 1 6oz steak with mushrooms
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Pinot Noir Mushroom Reduction Sauce with T-Bone
I really have to give my friend a big thank you for telling me about this recipe. I took their idea and made it into my own! So thank you, thank you! Yes you were right, I liked the mushrooms. I’m probably going to regret admitting that! lol

Make sure you check out all the Father’s Day feast from the #SundaySupper gang.

You can check out Gallo Family Vineyards featured wine below:

Pinot Noir


Café Zinfandel

You can also get a $1.00 off coupon here.

You can find Gallo Family Vineyards Wines here. You can also check out Gallo Family Vineyards website for their wine varieties and some great recipes.

Information on Gallo Family Vineyards
Gallo Family Vineyards store
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Have a fabulous Sunday!

Toodles,

Jennifer

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Gallo Family Vineyards Pinot Noir
Father’s Day Salads and Main Dishes:

Father’s Day Sweets and Treats:

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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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Comments

  1. Your sauce sounds sublime, Jennifer. And as one who already likes mushrooms (and of course Pinot Noir) I am quite certain, I’ll be following suit… and spooning the yummy wine soaked mushrooms into my mouth =)

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  2. Great tip to try different types of mushrooms if you are not a fan of the button ones. Next time I’ll try your recipe for the sauce.

    Reply

  9. I am glad to hear I am not alone with my “mushroom quirk,” if you will! I’ve always loved the smell of them, and I don’t mind them when they are chopped up in small pieces, but for some reason whole mushrooms still give me the willies! I think it definitely helps to cook them a certain way like you did, and to use portabellas too! This looks delish, even for me who is not a big mushroom lover!!!

    Reply

  12. You know, I think mushrooms are a food that people dislike for MANY different reasons, not just their flavor. My best friend doesn’t like them because she’s freaked out by the pattern made by the “gills” on the undersides of the caps. Seriously 🙂

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  13. Wow, your pictures are gorgeous! The sauce here sounds incredible…perfect with the delicious steak and perfect for a Father’s Day Feast!

    Reply

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