I found this amazing recipe in one of my French cookbooks, and I use it every time we grill steaks. You might also enjoy it.
1 cup red wine (I use an inexpensive table wine like Beringer Merlot or Barefoot Cabernet)
1 cup beef broth (I use Swanson’s low sodium, but the choice is yours)
generous pat of butter
8 ounces sliced mushrooms (go ahead and pick up the “clean and ready” box, you’re worth it)
1 minced scallion or 1/4 minced white onion (optional . . . I usually just leave it out)
minced parsley (2 tsp dry or 2 tbsp fresh)
1/4 cup heavy cream
fresh, ground pepper
Here’s how it works:
Combine the wine and broth in a sauce pan. Cook on high heat until the mixture reduces to a glaze, about 1/4 to 1/3 cup. Don’t let it burn!* Set aside.
In a sauté pan, melt butter over medium heat. Add onions (again, optional) and mushrooms. Cook until the mushrooms are golden and the onions transparent and all the mushroom juice is evaporated. Add the parsley, salt and pepper to taste, and cook for a minute or so. Add the wine/broth sauce and stir it all together. Just before you’re ready to serve, add in the cream and stir till combined. Serve over grilled steak.
* I totally cremated a sauce pan last night, and you can’t imagine the smell. Avoid this.