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Grilled Steak With Mushroom Wine Sauce

Barbecue.Master's picture
Ingredients
  Beef t-bone steaks/Porterhouse / filet mignon steaks 32 Ounce, cut 1 inch thick (4 Loin Pieces, 8 Ounce Each)
  Oil 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  White wine 1⁄4 Cup (4 tbs)
  Minced parsley 2 Tablespoon
  Dried tarragon 1⁄2 Teaspoon, crushed
  Instant beef bouillon granules 1 Teaspoon
Directions

Slash any fat around edge of steaks every 4 inches.
Lightly oil grid.
Grill steaks, on covered grill, over medium-hot with Mesquite charcoal briquets 8 to 10 minutes on each side for medium-rare, or to desired doneness.
While steak is grilling, heat butter in large skillet until hot.
Add mushrooms and saute 1 minute or until tender.
Add wine, parsley, tarragon and beef bouillon granules; simmer 4 minutes, stirring often.

Recipe Summary

Cuisine: 
American
Method: 
Barbecue
Interest: 
Party

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