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Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak #SundaySupper

Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak #SundaySupper

Grilled t-bone steak topped with a savory mushroom reduction sauce that has been cooked in Pinot Noir Wine.

Ingredients: 1 cup chicken broth,1 tsp. parsley, dried or fresh,1/2 tsp. ground pepper,2 tbsp. olive oil,1 cup Gallo Family Vineyards Pinot Noir,6 oz. portabella mushrooms, finely chopped,2 cloves shallot, peeled, diced small,2 6 oz. t-bone steak


  1. While prepping your meal, take the t-bone steaks out of refrigerator and let it sit at room temperature for 30 minutes.In a large frying pan add olive oil and shallots, cook for 3 minutes, stirring constantly.
  2. Add the mushrooms and chicken broth. Cook until chicken broth is evaporated; stirring occasionally; about 10 minutes. Once chicken broth is evaporated,add the Pinot Noir and parsley, stirring occasionally; cook until evaporated; about 10 minutes. (NOTE: When I added the Pinot Noir to the mushrooms that is when I put the steak on the grill)To cook steak, set grill over medium heat.
  3. Brush olive oil all over steak and top with ground pepper.
  4. Place on grill and cook for 4 minutes per side for medium doneness.
  5. Place steak on a plate and cover with aluminum foil for 10 minutes.
  6. Add the Pinot Noir Mushrooms over steak.

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