PERFECT Steak & Burgundy Mushrooms

My grandmother, a true Midwestern matriarch, always said a good steak could solve almost any problem. I remember standing on a stool next to her, mesmerized, as she coaxed a perfect sear onto a thick-cut ribeye. The aroma of butter, garlic, and herbs would fill the kitchen, a comforting perfume that promised a delicious and satisfying meal. While her technique was simpler, this Steak & Burgundy Mushrooms recipe brings back those cherished memories, amplifying the flavors and creating a truly restaurant-worthy experience right in your own kitchen. The rich, savory mushrooms swimming in that decadent wine sauce…it’s pure comfort food elevated to an art form.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 2
• Dietary Type: Gluten-Free (check soup ingredients)

Ingredients

• 16 ounces steak (at least one inch thick)
• 2 tablespoons peanut oil
• 3 tablespoons unsalted butter
• Several sprigs fresh thyme
• Kosher salt (to taste)
• Black pepper (to taste)
• Garlic powder (to taste)
• 1 (10 1/2 ounce) can Campbell’s French Onion condensed soup
• 2 (8 ounce) cans small whole mushrooms, like button mushrooms (plus the juice of one can or jar)
• 1/3 cup Burgundy wine

Equipment Needed

• Deep cast iron skillet (or oven-safe skillet)
• Meat thermometer
• Cutting board
• Tongs

Instructions

1. Begin by removing the steak from the refrigerator approximately 45 minutes before you intend to begin cooking. This allows the steak to come closer to room temperature, which promotes more even cooking.
2. Thoroughly pat the steak dry on both sides using paper towels. This crucial step is essential for achieving a beautiful, well-developed crust. Excess moisture will hinder the Maillard reaction, preventing that delicious browning we’re after.
3. Generously sprinkle both sides of the steak with kosher salt, black pepper, garlic powder, and any other steak seasonings you prefer. Don’t be shy!
4. Allow the seasoned steak to rest at room temperature for the full 45 minutes on a cutting board. This resting period allows the salt to draw moisture to the surface and penetrate the meat, enhancing its flavor and tenderness.
5. After the 45-minute rest, pat both sides of the steak dry again with paper towels. Some of the seasoning may come off, but the majority of the flavor will have already infused the meat.
6. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
7. Place a deep cast iron skillet over high heat until it is exceptionally hot. If you don’t have a cast iron skillet, use a heavy-bottomed, oven-safe skillet.
8. Add the peanut oil to the hot pan. Once the oil is shimmering and very hot, carefully use tongs to place your steak in the pan. Exercise caution to avoid splattering hot oil.
9. Cook the steak for 2 minutes on one side. The goal is a deep, rich brown crust.
10. Carefully flip the steak using your tongs. Add the butter and sprigs of fresh thyme to the pan.
11. Spoon the melted butter over the surface of the steak for another 2 minutes, continuing to baste the meat.
12. Transfer the skillet to the preheated 400-degree Fahrenheit oven and cook for approximately 2 minutes.
13. After 2 minutes, check the internal temperature of the steak using a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone. For medium-rare, the center of the steak should register 120 degrees Fahrenheit (49 degrees Celsius). Continue to cook in the oven until this temperature is reached. Finishing the steak in a hot oven ensures a tender and juicy result.
14. Once the desired temperature is reached, turn off the oven and remove the steak from the pan. Place the steak on a clean cutting board to rest for 15 minutes. Resting is critical as it allows the juices to redistribute throughout the meat, preventing them from running out when you slice it.
15. DO NOT cut the meat until it has rested for the full 15 minutes. Once rested, plate the steak and spoon some of the butter and thyme mixture from the pan over the steak.
16. While the steak is resting, return the skillet with the pan drippings to the stove. Add the French onion soup, mushrooms (with one can of mushroom juice), and Burgundy wine to the skillet.
17. Cook the sauce over medium-high heat, stirring constantly to deglaze the pan and scrape up any browned bits from the bottom of the skillet. These browned bits are packed with flavor and will add depth to the sauce.
18. Continue cooking at a boil until the sauce reduces down to a thin gravy consistency. This should take approximately 10-15 minutes and should be ready when your steak is done resting.
19. Serve the mushrooms either on top of the steak or alongside it. Enjoy!

Expert Tips & Tricks

• Achieving the Perfect Sear: The key to a perfect sear is a hot pan, dry steak, and patience. Don’t overcrowd the pan, and allow the steak to develop a deep brown crust before flipping.
• Temperature is Key: Use a meat thermometer to ensure your steak is cooked to your desired doneness. Remember that the internal temperature will continue to rise slightly as the steak rests.
• Pan Sauce Perfection: Don’t be afraid to experiment with the pan sauce. A splash of balsamic vinegar or a dash of Worcestershire sauce can add complexity and depth.
• Resting is Non-Negotiable: Resist the urge to cut into the steak immediately after cooking. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.

Serving & Storage Suggestions

Serve the Steak & Burgundy Mushrooms immediately for the best flavor and texture. Garnish with fresh parsley or a sprinkle of flaky sea salt for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak and mushrooms in a skillet over low heat or in a microwave. Be careful not to overcook the steak during reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	760.6 kcal	N/A
Calories from Fat	403 g	53%
Total Fat	44.8 g	68%
Saturated Fat	18.4 g	91%
Cholesterol	225.3 mg	75%
Sodium	152.4 mg	6%
Total Carbohydrate	8.9 g	2%
Dietary Fiber	2.3 g	9%
Sugars	4.5 g	18%
Protein	74.1 g	148%

Variations & Substitutions

• Wine Substitution: If you don’t have Burgundy wine on hand, you can substitute with Pinot Noir, Merlot, or even a dry red blend.
• Mushroom Variety: While button mushrooms work well, feel free to experiment with other varieties like cremini, shiitake, or oyster mushrooms for a different flavor profile.
• Soup Alternative: If you can’t find French onion soup, you can use a can of beef broth or stock, and a small onion, diced. Simmer the beef broth and onions for 15 minutes before continuing with the normal instructions.
• Spice it Up: Add a pinch of red pepper flakes to the mushroom sauce for a touch of heat.

FAQs (Frequently Asked Questions)

Q: What kind of steak is best for this recipe?
A: A bone-in Ribeye, Top Sirloin, or Filet are excellent choices. Look for USDA Choice or Prime cuts with good marbling throughout.

Q: Can I use fresh mushrooms instead of canned?
A: While canned mushrooms are recommended for the specific flavor profile of this recipe, you can use fresh mushrooms. You may want to blanch them first to preserve color and texture.

Q: Why is it important to let the steak rest before cutting?
A: Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cutting into the steak immediately will cause the juices to run out.

Q: Can I make the mushroom sauce ahead of time?
A: Yes, you can make the mushroom sauce ahead of time and reheat it gently before serving. The flavors will actually meld and deepen as it sits.

Q: What’s the best way to slice the steak?
A: Be sure to cut across the grain, and slice through in one motion without sawing at the meat. Sawing makes the meat tough.

Final Thoughts

This Steak & Burgundy Mushrooms recipe is a surefire way to impress your family and friends (or just treat yourself!). Don’t be intimidated by the steps; each one is designed to maximize flavor and tenderness. Experiment with different wine varieties and seasonings to create your own signature dish. I encourage you to try this recipe and share your feedback! Pair it with a side of roasted asparagus or creamy mashed potatoes for a complete and unforgettable meal. Bon appétit!