Photo: Greg DuPree
Serves 4 (serving size: about 1/4 cup)

You don’t need to cook a whole beef roast in order to enjoy this full-bodied sauce. The richness comes from quickly sautéed mushrooms and red wine, simmered just until the mixture begins to thicken. Spoon the sauce over steak or beef tenderloin. It would also be delicious on a baked potato topped with crumbled blue cheese.

How to Make It

Melt butter with olive oil in a medium skillet over medium-high. Add mushrooms, 1 tsp. minced fresh rosemary, salt, and pepper; sauté 6 minutes. Add wine, chicken stock, and cornstarch; cook 3 to 4 minutes, stirring occasionally. Sprinkle with 1/2 tsp. minced fresh rosemary.

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