Today is my husband’s birthday! Everyone say, Happy Birthday Mr. Queen Bee! He’s actually the only reason this site exists – without him being such a staunch supporter and super star dad, this site wouldn’t happen. Plain. And. Simple.
To celebrate another year of him, last night we had steaks for dinner. We got the steaks using a Groupon offer for Omaha Steaks – it’s a great way to get top-quality steaks for nearly 50-60% off. They are really the best steaks and these ones were even wrapped in bacon! Mr. Bee found a recipe for a red wine and mushroom sauce and it was so awesome, I thought I’d share it with you. We hope you like it, too.
And I might add – NY Steaks are on sale at Fred Meyer this week for $4.97/lb, which is not bad!
1 tablespoon unsalted butter
Extra-virgin olive oil
2 shallots, minced
2 pounds mushrooms – the recipe suggests wild mushrooms, we used regular ole bella mushrooms
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon – we bought a cheap $5-6 bottle
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1.) Place a clean skillet over medium heat.
2.) Add butter and a little drizzle of olive oil. Once butter is melted add the shallots and saute for 2 minutes to soften.
3.) Add mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes.
4.) 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.
5.) Let the liquid cook down and then take it off the heat. Stir in the cream and season with salt and pepper.
You could probably serve this over any kind of red meat.
Recipe credit: Red wine and mushroom sauce
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Happy Birthday Mr.Bee!!!!!!!!!!!!!!!!! Love this site
Happy Birthday, Mr. Bee!
Sounds delish! Happy Birthday Mr. Queen Bee! Have an awesome day!
I recommend not using the heavy cream. The color will look clear and red, and much more appetizing. Just take the sauce of the heat and whisk in some small pieces of cold butter at the end to thicken the sauce. Delish.