Steak & Mushroom Ragout
Submitted by missterry
Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
1 hrsThis is weeknight elegance without the fuss.
Sear your steaks in a hot skillet while a mushroom ragout simmers away with red wine, chopped tomatoes, briny black olives, and a hit of thyme. Spoon that sauce over the beef and you’ve got a dish that looks like it came from a French bistro.
The whole thing comes together in about an hour with minimal prep, and the red wine reduction gives the sauce a depth that tastes like it took all afternoon.
Pro Tips
- Add beef broth a quarter cup at a time if the mushrooms start sticking to the pan
- Let the ragout simmer uncovered so the sauce reduces and concentrates
- Pull steaks off the heat just before your target doneness since they’ll carry over a bit while resting
Variations
- Swap the black olives for capers if you want a sharper, more Mediterranean bite
- Try cremini or baby bella mushrooms for a meatier texture
- Serve over egg noodles or creamy polenta to catch every drop of that sauce
Ingredients
Directions
Cook onion in oil in skillet until softened, 5 minutes.
Add mushrooms and garlic; cook until very tender, 5 minutes.
If too dry, add broth, ¼ cup at a time.
Stir in tomato, wine, olives and remaining broth.
Simmer, uncovered, 10 minutes.
Add thyme; keep warm.
Meanwhile, heat nonstick skillet.
Coat skillet with nonstick cooking spray.
Season steaks with salt and pepper.
Add to skillet; brown 4 minutes each side for medium-rare or until desired doneness.
Remove steaks to platter.
Spoon sauce over.
Garnish with watercress.
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