Elevate your next steak dinner—or burger—with a rich Burgundy mushroom sauce flavored with sweet onion, garlic, and a generous splash of Hearty Burgundy wine.
Hearty Burgundy wine is celebrating an anniversary this year, and a limited edition bottle commemorating that milestone inspired this recipe. The bottle is a special release of the original red blend, with notes that range from dark berry to red plum—an ideal partner for a savory mushroom sauce.
The first recipe that came to mind for this occasion is Burgundy mushroom sauce.
Sweet onions, garlic and meaty mushrooms are sautéed in butter and olive oil, then deglazed with Hearty Burgundy wine. As the wine reduces, it concentrates and forms a glossy, deeply flavored sauce that pairs beautifully with beef. Don’t let the restaurant-quality taste fool you—this comes together quickly. The whole steak dinner, including sauce and sear, can be ready in about 30 to 35 minutes.
I love the out-on-the-town feeling this recipe brings to a home-cooked meal. It’s an elegant topping for beef filets, but it’s also excellent spooned over burgers, roast chicken, pork chops, or even thick slices of toasted bread for a savory snack. If I’m honest, I’d happily eat a big bowl of the mushroom sauce with a glass of Hearty Burgundy and call it dinner.
📋 Recipe
Burgundy Mushroom Sauce over Beef
Mushrooms, onions and garlic are sautéed, then deglazed with Hearty Burgundy wine and reduced to a silky sauce. This easy recipe elevates steaks and burgers with minimal effort.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Marjory Pilley
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Ingredients
- 4 beef filets, about 1 ¼ inch thick
- 1 Tablespoon olive oil (for rubbing filets)
- Salt and pepper, to taste
- ¼ cup butter
- 3 Tablespoons olive oil, divided
- ½ white onion, thinly sliced
- 1 pound mushrooms, sliced (cremini or button are good choices)
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 1 cup Hearty Burgundy wine
Instructions
- Rub both sides of the beef filets with 1 tablespoon olive oil and season well with salt and pepper. Set aside to come to room temperature while you prepare the sauce.
- In a large skillet over medium-high heat, melt the butter with 2 Tablespoons of the olive oil.
- Add the sliced onion and cook about 5 minutes, stirring occasionally, until the onion begins to soften and turn translucent.
- Add the sliced mushrooms, minced garlic, and dried thyme. Cook another 3 minutes, stirring, until the mushrooms begin to release their juices and soften.
- Pour in the cup of Hearty Burgundy wine, scraping the pan to release any brown bits. Allow the wine to simmer and reduce by about half, approximately 8–10 minutes, until the sauce is slightly thickened and glossy.
- Transfer the mushroom sauce to a warm serving dish and keep warm while you cook the steaks.
- The skillet will still be hot from the sauce—add the remaining 1 Tablespoon of olive oil if needed. For medium-rare steaks, place the filets in the hot pan and cook without moving them for about 3–4 minutes per side. Increase the cook time by 1–2 minutes per side for medium-well to well-done.
- Remove the steaks and let them rest about 5 minutes to allow the juices to redistribute.
- Spoon the Burgundy mushroom sauce over each steak (or serve alongside) and enjoy immediately.
Serving Suggestions and Tips
Serve the steaks with simple sides such as roasted potatoes, buttered egg noodles, or a green vegetable to balance the richness of the sauce. The sauce also makes a delicious topper for burgers, pork chops, or roasted vegetables. Leftover sauce reheats gently on the stove and can be thinned with a splash of stock or wine if needed.
Nutrition (per serving)
Calories: 312 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 26 g | Saturated Fat: 9 g | Cholesterol: 31 mg | Sodium: 111 mg | Potassium: 456 mg | Fiber: 1 g | Sugar: 3 g | Calcium: 17 mg | Iron: 1.1 mg
