Red Wine and Wild Mushroom Sauce

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This has become our all time favorite! Over steak, prime rib, tenderloin with some Gorgonzola cheese, awesome! Made no changes to recipe, great as is!

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Yum! I put this on a baked potato with a glob of sour cream. Divine.

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Absolutely delicious! I made several changes to this sauce and it turned out wonderfully on top of our filet mignon!! I melted ¼ cup (1/2 stick of butter, then added in white button mushrooms, chopped scallions and 3-4 minced garlic cloves. Sauteed all with a little salt and black pepper until mushrooms were soft. Added dried thyme and red wine, cooking it down until wine almost all gone. Added beef broth and cooked down 75%. Took it off the heat and added in heavy cream. Replaced the chives with fresh chopped flat leaf parsley because that is what I had on hand. Seasoned with salt and pepper. I’m not a big sautéed mushroom eater but I was making this for my husband, tried it, and thought that it was absolutely delicious!!

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Sooo good! This is one of my favorite recipes for company! Easy to make and it tastes great!

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This sauce was very easy to make. I added a splash of red wine vinegar to give it a little kick. I also added fresh scallions instead of chives. Turned out wonderful!

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I used this sauce over a rare moose roast, not a sliver was left on the platter. I have also used it over Rosemary chicken. Great!!!

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I made this as a vegetarian option for gravy for Canadian Thanksgiving - it was great on mashed potatoes and on it's own. We used creme fraiche, rather than regular heavy cream, and, obviously, replaced the beef stock with vegetable stock. Delicious!

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Even though I was missing a few fresh ingredients and had to substitute garlic powder, onion powder, and dried Italian seasoning for the fresh thyme, shallots, and chives, this recipe came out great! It tastes very elegant, yet was simple to make. I tripled the recipe (I like a lot of sauce and served it over broiled sirloin steaks with a side of angel hair pasta and asparagus--AWESOME!

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i love this...use the leftover sauce in a cheddar soup for the best cheddar/mushroom soup! use it on anything from burgers to filet mignon!

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Esay to make & very TASTY. Put it over Roast Beef & was very complimentry.