Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak

• 12 ounces, weight T-bone Steaks
• 2 Tablespoons Olive Oil
• 2 cloves Shallots, Peeled, Diced Small
• 6 ounces, weight Portabella Mushrooms, Finely Chopped
• 1 cup Chicken Broth
• 1 cup Pinot Noir Wine
• 1 teaspoon Parsley, Dried Or Fresh
• 1/2 Tablespoons Olive Oil
• 1/2 teaspoons Ground Pepper

1. While prepping your meal, take the t-bone steaks out of the refrigerator and let them sit at room temperature for 30 minutes.
2. Heat your grill to medium heat.
3. In a large frying pan over medium-high heat, add olive oil and shallots.
4. Cook for 3 minutes, stirring constantly.
5. Add the mushrooms and chicken broth.
6. Cook until chicken broth is evaporated, stirring occasionally; about 10 minutes.
7. Once chicken broth is evaporated, add the Pinot Noir and parsley.
8. Stir occasionally and cook until wine is evaporated; about 10 minutes.
9. (When I added the Pinot Noir to the mushrooms that is when I put the steak on the grill.)
10. To cook the steak, brush olive oil all over the steaks and top with ground pepper.
11. Place steaks on the heated grill and cook for 4 minutes per side for medium doneness.
12. Place steak on a plate and cover with aluminum foil for 10 minutes.
13. Add the Pinot Noir mushrooms over the steaks and serve.

olive oil, shallots, mushrooms, chicken broth, wine, parsley, olive oil, ground pepper

Taken from tastykitchen.com/recipes/main-courses/pinot-noir-mushroom-reduction-sauce-with-grilled-t-bone-steak/ (may not work)