Downtown Amarillo Steak with Red Wine Mushroom Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared sirloin steak topped with a rich red wine mushroom sauce, inspired by Amarillo’s refined downtown dining scene. This american-inspired beef ready in about 45 minutes blends divided salt, divided black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 2 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 sirloin steaks dry and season generously with 1/2 tsp salt and 1/2 tsp black pepper per side. Let rest at room temperature for 20 minutes.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear for 4 minutes per side for medium-rare, or until desired doneness. Remove steaks and keep warm.
  3. Step 3: In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter. Add 2 finely chopped shallots, 8 oz sliced button mushrooms, and 2 minced garlic cloves. Sauté for 5 minutes until mushrooms release moisture and edges brown.
  4. Step 4: Pour in 1 cup dry red wine and 1/2 cup beef broth, scraping the pan to loosen browned bits. Add 1 tsp fresh thyme leaves, bring to a simmer, and cook for 7-8 minutes until sauce thickens and coats the back of a spoon.
  5. Step 5: Season sauce with remaining 1/2 tsp salt and 1/2 tsp black pepper. Spoon sauce over steaks and serve immediately.

Frequently asked questions

How long does Downtown Amarillo Steak with Red Wine Mushroom Sauce take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Downtown Amarillo Steak with Red Wine Mushroom Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Downtown Amarillo Steak with Red Wine Mushroom Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Downtown Amarillo Steak with Red Wine Mushroom Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Downtown Amarillo Steak with Red Wine Mushroom Sauce?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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