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
Print recipe| 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 |
Ingredients
- 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
Directions
| 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. |
