Steak With Port Wine Mushroom Reduction

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Steak With Port Wine Mushroom Reduction, 4.7 out of 5 based on 3 ratings
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Rating: 4.7/5 (3 votes cast)

Steak With Port Wine Mushroom Reduction

I know that the strictest of Paleo-ites will cringe at the thought of wine in a dish. However, this recipe calls for 3/4 of a cup, which isn’t much at all. Pair your steak with fresh sautéed veggies and/or cauliflower mash for a delicious dinner!

Steak With Port Wine Mushroom Reduction

Serves 2
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Diabetic, Gluten Free
Meal type Dinner, Lunch
Website Primal Primos


  • 2 Large rib eye steaks
  • 3 tablespoons coconut oil
  • 1/4lb shitake mushrooms (chopped)
  • 1/4lb brown mushrooms (chopped)
  • 3/4 cups port wine
  • 1 tablespoon fresh thyme (chopped)
  • salt
  • course black pepper


Step 1 Place a large heavy pan over medium-high heat and add coconut oil.
Step 2 Season steaks liberally with salt and pepper and add to pan.
Step 3 Cook to medium / medium-rare (or desired doneness) and remove from pan.
Step 4 Add your butter and mushrooms to the pan and sauté until the mushrooms soften. Season with salt and pepper.
Step 5 Add the wine, thyme and bring pan to a simmer. Allow wine to reduce by at least half.
Step 6 Plate your steaks and then spoon your reduction over them.

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