Are you tired of hearing the dreaded question, “What’s for dinner?” Introducing a sauce that is so versatile it can be paired with almost any Omaha Steaks protein. Get ready to explore the possibilities with this rich, savory, and effortless Red Wine & Mushroom Finishing Sauce.
What is a Finishing Sauce?
A finishing sauce is added to an entrée at the end of cooking, just before serving. It enhances the dish’s taste without overwhelming your palate and adds a final burst of flavor. A sauce like this can take a long time to prepare, but we’ve done all the hard work for you!
Red Wine & Mushroom Finishing Sauce Flavor Profile
Prepare to savor an earthy sauce with sautéed bacon and mushrooms. The smoky, umami flavors are perfectly balanced with rich butter and a full-bodied red wine. This steakhouse-worthy finishing sauce is great with perfectly aged steaks, plump air-chilled chicken breasts, tender roasts, and lean lamb.
Saucy Flavor Made Easy With Three Delicious Recipes
Whether it’s a dinner for two, a family feast, a celebration, or a quick meal, dinner is covered with these three delicious, exclusive recipes.
Grilled Bistro Steak With Rustic Hash Browns, Grilled Vegetables, and Red Wine & Mushroom Finishing Sauce
Creating a steakhouse experience at home is easier than you think! From the bold, perfectly seasoned Omaha Steaks Bistro Steak to flavorful grilled vegetables, crispy Omaha Steaks Rustic Hash Browns, and the rich, savory drizzle of Omaha Steaks Red Wine & Mushroom Finishing Sauce, you’ll forget you’re dining anywhere but a fancy restaurant.
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Grilled Bistro Steak With Rustic Hash Browns, Grilled Vegetables, and Red Wine & Mushroom Finishing Sauce
Ingredients
Rustic Hash Browns
- 4 3.35 oz. Omaha Steaks Rustic Hash Browns
Grilled Bistro Steak and Vegetables
- 4 5 oz. Omaha Steaks Bistro Steaks
- 1 12 oz. package Omaha Steaks Red Wine & Mushroom Finishing Sauce
- 2 tablespoons Omaha Steaks Salt & Pepper Seasoning
- Vegetable blend for grilling
Instructions
Rustic Hash Browns
Stovetop Instructions:
- Cook from frozen.
- Preheat 2 tablespoons of olive oil in a non-stick sauté pan over low heat.
- Remove hash browns from the package and season as desired.
- Place in pan and cook for 7-8 minutes, flip, and continue to cook for 7-8 minutes or until hash browns reach 165 degrees Fahrenheit, as indicated by a food thermometer.
Oven Instructions:
- Bake from frozen.
- Preheat oven to 450 degrees Fahrenheit, remove hash browns from packaging, and season as desired.
- Put on parchment-lined, oven-safe baking sheet and place in oven on center rack.
- Bake 10-11 minutes, flip, and continue to bake for 10-11 minutes or until hash browns reach 165 degrees Fahrenheit, as indicated by a food thermometer.
Air Fryer Instructions:
- Bake from frozen.
- Preheat the air fryer to 400 degrees Fahrenheit, remove hash browns from the packaging, and season as desired.
- Place in the air fryer, leaving 1/2 inch between the pieces.
- Bake 10 minutes, flip ,and continue to bake for 10 minutes or until hash browns reach 165 degrees Fahrenheit, as indicated by a food thermometer.
Grilled Bistro Steak and Grilled Vegetables
- Thaw bistro steaks in their packaging to thaw overnight in the refrigerator or place them in a bowl with cold water for 20 minutes while still sealed in their packaging. Then pat dry with paper towels.
- Preheat oven to 375 degrees Fahrenheit and preheat grill to medium-high.
- Drizzle steaks and vegetables with olive oil, then season with Omaha Steaks Salt & Pepper Seasoning.
- Add the steaks and vegetables to the grill, grilling steaks on all sides for 4-5 minutes and your vegetables to desired doneness.
- In a small sauce pan, add the Red Wine & Mushroom Finishing Sauce over medium heat, whisking until warm.
- Plating: drizzle sauce on the plate first, then top with grilled bistro steak and put vegetables on the side.
Red Wine & Mushroom Beef Ragù
It’s time to indulge in the ultimate comfort food! Made with our Ultra-Premium Ground Beef, crispy Individual Baguettes With Garlic Butter, your favorite pasta, and rich ragù featuring our Red Wine & Mushroom Finishing Sauce, this meal is perfect for easy weeknight family dinners. Cozy up and enjoy a dish that everyone will love.
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Red Wine & Mushroom Beef Ragù
Ingredients
Pasta
- 1 lb. dried pasta of your choice
Individual Baguettes With Garlic Butter
Beef Ragù
- 1 lb. Omaha Steaks Ultra-Premium Ground Beef
- 1 12 oz. package of Omaha Steaks Red Wine & Mushroom Finishing Sauce
- 1/2 red bell pepper, diced
- 1 celery stalk, diced
- 1/2 white onion, diced
- 1 teaspoon parsley, chopped
- 1/2 medium carrot, diced
- 1 clove garlic, chopped
- 1 tablespoons olive oil
- Salt
- Pepper
- 1/2 cup Parmesan cheese, shredded
- 3 tablespoons olive oil
- 1/4 cup water
Instructions
Pasta
- Cook pasta per box directions, then rinse, cool, and set aside.
Individual Baguettes With Garlic Butter
- Preheat the oven to 400 degrees Fahrenheit, remove from the packaging and place the frozen baguettes on a baking sheet.
- Bake for 10-12 minutes to desired color or crispiness; serve with beef ragù.
Beef Ragù
- Leave ground beef in the packaging to thaw overnight in the refrigerator or place in a bowl with cold water for 20 minutes while still sealed in the packaging.
- Preheat a large pan over medium-high heat before adding oil to the pan.
- Add ground beef and cook until lightly browned and season with salt and pepper. Strain beef of any excess grease and set aside.
- Using the same pan, add olive oil, diced pepper, celery, onion, and carrots. Season with salt and pepper and cook for 3-4 minutes over low-medium heat.
- Add garlic and ground beef back into the pan. Stir and continue to cook for 1-2 minutes.
- Reduce to low heat, add Red Wine & Mushroom Finishing Sauce and water, then cook for an additional 2 minutes.
- Season to taste with salt and pepper.
- Reheat the pasta, add to bowl, and top with ragù sauce.
- Finish with grated Parmesan cheese, chopped parsley, and olive oil.
Pan-Fried Pork Chops With Faro Risotto, Honey Carrots, and Red Wine & Mushroom Finishing Sauce
When it comes to an elevated dinner experience, this dish is guaranteed to impress! Featuring our meaty Boneless Pork Chops, creamy Wild Mushroom & Farro Risotto, and honey-glazed carrots, all drizzled with a rich Red Wine & Mushroom Finishing Sauce. This delicious combination of flavors will take your meal to the next level.
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Pan-Fried Pork Chops With Farro Risotto, Honey Carrots, and Red Wine & Mushroom Finishing Sauce
Ingredients
Farro Risotto
- 2 12.25 oz. trays Omaha Steaks Wild Mushroom & Farro Risotto
Pan-Fried Pork Chops and Honey Carrots
- 4 6 oz. Omaha Steaks Boneless Pork Chops
- 1 12 oz. package Omaha Steaks Red Wine & Mushroom Finishing Sauce
- 2 tablespoons Omaha Steaks Salt & Pepper Seasoning
- 1 tablespoon olive oil
- 6 petite carrots, cut lengthwise
- 1 tablespoon honey
- 2 tablespoons oil
- 1 tablespoon butter
- Salt
Instructions
Wild Mushroom & Farro Risotto
Oven Instructions:
- Bake from frozen.
- Preheat oven to 400 degrees Fahrenheit; remove plastic overwrap and cover with foil.
- Place in the oven on the center rack and bake for 40 minutes.
- Stir, replace foil, and cook for an additional 5-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit, as indicated by a food thermometer.
- Remove from oven and serve.
Microwave Instructions:
- Cook from frozen.
- Remove plastic overwrap and cover with plastic wrap.
- Place tray in the microwave and cook on high for 5-6 minutes.
- Remove plastic wrap and stir, cooking uncovered for an additional 1-2 minutes or until internal temperature reaches 165 degrees Fahrenheit, as indicated by a food thermometer.
- Remove from microwave and serve.
Pan-Fried Pork Chops and Honey Carrots
- Leave pork chops in their packaging to thaw overnight in the refrigerator or place them in a bowl with cold water for 20 minutes while still sealed in their packaging. Then pat dry with paper towels.
- Drizzle pork chops with olive oil, then season with Omaha Steaks Salt & Pepper Seasoning.
- Preheat oven to 400 degrees Fahrenheit.
- Preheat medium pan over medium-high heat before adding oil.
- Add pork chops to the pan and sear each side for 2-3 minutes.
- Remove pork chops and place on an oven-safe baking sheet.
- Using the same pan from the pork chops, reduce to medium heat and add oil.
- Add peeled carrots flat side down and sear for 2 minutes. Flip and sear for another 2 minutes.
- Add honey, butter, salt and cook for 1 minute.
- Remove carrots from skillet and add to the baking sheet.
- Place in oven and cook for 7-8 minutes or until internal temperature of pork reaches 145 degrees Fahrenheit, as indicated by a food thermometer.
- Add sauce to clean small sauce pot; whisk and heat slowly for 1-2 minutes.
- Assembly: add the risotto and carrots to the plate, top with a pork chop, and pour sauce over the top.
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