Recipe courtesy of Tyler Florence
Total:
30 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

IDEAS YOU'LL LOVE

Chicken with Wild Mushrooms

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Recipe courtesy of Brad Sorenson

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Mussels in White Wine

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking