French bistro · France

Herb-Infused Red Wine Côte de Bœuf with Red Wine Sauce and Mushrooms

Name: Herb-Infused Red Wine Côte de Bœuf with Red Wine Sauce and Mushrooms
Total time: 47 min
Yield: 2 servings
Cuisine: French bistro
Ingredients: 2 thick-cut beef steaks; 2 tbsp olive oil; 200g mushrooms, sliced; 1 onion, chopped; 2 garlic cloves, minced; 1 cup red wine; 1 tbsp tomato paste; 1 tsp thyme; 1 bay leaf; salt and pepper to taste; 1 tsp fresh rosemary; 1 tsp fresh thyme

A subtle blend of fresh herbs to enhance the red wine sauce without overpowering the dish.

47 minutes2 servings

Method

Heat oil in a skillet over high heat. Sear steaks 3 minutes per side. Set aside.
In the same pan, cook onions and garlic until softened. Add mushrooms.
Add fresh rosemary and thyme to the pan with onions and garlic during preparation.
Stir in red wine, tomato paste, thyme, bay leaf, salt, and pepper.
Simmer until sauce thickens. Serve with steak and vegetables.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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