a delicious steak sauce.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup butter
- 1 small onion, sliced
- ¼ cup sliced carrots
- ¼ cup sliced celery
- 25 peppercorns
- 16 whole cloves
- 3 tablespoons flour
- 1 cup beef broth
- ¼ cup water, as needed
- 2 tablespoons chopped fresh parsley, divided
- salt and ground black pepper to taste
- ⅓ cup red wine
- 1 tablespoon olive oil, or to taste
- ¾ cup sliced mushrooms
Instructions
- Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
- Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
- Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
- Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
- Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.
- The nutrition data for this recipe includes the full amount of the vegetables from making the sauce. The actual amount of the vegetables consumed will vary.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 15 g |
| Sodium | 389 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this twice now… first time I did, I only had extra virgin olive oil on hand, so it really did not turn out so great. Second time, I followed the recipe exactly (I had the correct ingredients on hand) and it was fabulous! Thanks for the recipe.