20-Minute Portobello Steaks w/ Red Wine Reduction [Keto, Low-carb, Sugar-free, Gluten-free]
20-Minute Portobello Steaks w/ Red Wine Reduction
Keto | Low-carb | Sugar-free | Nut-free | Gluten-free | Soy-free
It’s time for your inner chef to come out…and you only need ONE pan to do it! This may seem difficult, but it’s amazingly simple, and truly restaurant-quality. Ready to impress in 20 minutes? Sent from heaven, this dish is sheer luxury - sexy enough for date night, but easy enough for any night of the week.
For a complete meal, you can also serve this with a side salad, broccoli, or asparagus.
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Note: Macros do not include the optional ingredients
Servings: 2
Calories: 919
Protein: 50.6 g
Fat: 69.9 g
Net Carbs: 2.2 g
Click HERE to watch the recipe video!
INGREDIENTS:
Perfectly Seared Steaks
2 - 8oz Boneless steaks (NY Strip or Ribeye)
1 tsp - Kosher salt (or ¾ tsp of sea salt)
¼ tsp - Cracked black pepper
1 Tbsp - Avocado oil
3 Tbsp - Salted Irish butter
1 sprig - Fresh rosemary
1 clove - Garlic, smashed
Mushrooms in Red Wine Sauce
8 oz - Pre-sliced portobello (or white/cremini) mushrooms
2 cloves - Garlic, minced
¼ tsp - Sea salt
1 cup - Red wine
1 Tbsp - Salted Irish butter
2 Tbsp - Crumbled blue cheese (Optional)
PRO TIPS:
Don’t like mushrooms? You can simply use sliced onions or peppers, sautéed spinach, or cherry tomatoes.
For the red wine, make sure you're choosing a very dry (not sweet) one, to avoid unnecessary carbs! However, there are quite a few low-sugar wines popping up on the market now, so they could also be a good option. Normally, the back of the bottle will tell you how dry or sweet that particular wine is. I usually pick a Merlot or Shiraz.
If you don't want to cook with alcohol, you can substitute a 50/50 blend of balsamic vinegar and beef broth instead.
DIRECTIONS:
Take the steaks out of the fridge about 20 minutes ahead to temper.
FOR THE STEAKS: Start by generously seasoning the steaks on all sides with salt and black pepper.
Warm up a large steel or cast-iron skillet over medium-high heat. Once hot, add in the avocado oil. When the oil is visibly smoking hot, add the steaks to the pan and sear for 2 minutes on each side, or until a nice brown crust has formed. Turn the steaks onto the side with the “fat cap”, and sear the fat cap for 30 seconds.
Turn the heat down to low and add in the butter, rosemary, and smashed garlic clove. Once the butter melts, carefully use a large spoon to baste the steaks with the butter until the steaks are cooked through. Use a meat thermometer to ensure perfectly cooked steaks. I cook mine until the internal temperature at the thickest part reaches 130°F (54°C) for medium-rare. Add 5 degrees for medium. Take the steaks out of the pan and let them rest on a plate, or better yet, a wire cooling rack. Place the garlic clove and rosemary on top of the steaks while they rest.
FOR THE MUSHROOMS: Using the same pan with the cooked butter, place it back over high heat, and add in the mushrooms, garlic, and sea salt, and sauté for about 5 minutes, or just until the mushrooms are cooked. Pour the cooked mushrooms aside onto a plate.
FOR THE SAUCE: Next, put the same pan back over high heat and add in the red wine. Let the wine simmer for 6 minutes, or until almost all of the liquid has evaporated and has become slightly syrupy. Add in the remaining tablespoon of butter and turn off the heat. Swirl or whisk the sauce continuously until the butter melts and the sauce becomes thick. Add the mushrooms back into the sauce and toss until completely coated.
TO SERVE: Slice the steaks into thin slices and place them onto a plate. Pour the wine sauce right over the top of the steak. Then add the crumbled blue cheese, if using.
