Steak with Red Wine Mushroom Sauce

Heat 1 tablespoon of oil in a large skillet over high heat, stirring constantly to prevent burning; cook and stir the sliced red onions and button mushrooms in hot oil until they are tender and fragrant, approximately 10 minutes. Transfer the cooked onion-mushroom mixture to a separate serving dish.

Next, coat the same skillet with 1 tablespoon of oil over high heat and pat each steak dry with paper towels to remove excess moisture. Season the steaks generously with salt and black pepper, making sure they are evenly coated.

Place the seasoned steaks into the hot skillet and cook until the outsides are nicely browned and the insides reach your desired level of doneness, typically around 5 minutes per side for medium-cooked steaks. Remove the cooked steaks from the skillet.

Pour 1/4 cup of red Zinfandel wine into the same skillet, scraping up any browned bits that have accumulated at the bottom of the pan. Whisk together 1/4 cup of beef broth and 2 tablespoons of Dijon mustard, then gradually pour the mixture into the wine in the skillet. Bring the sauce to a boil over high heat, stirring constantly to prevent lumps from forming.

Reduce the heat to medium-low and cook the sauce, stirring frequently, until it has thickened slightly, approximately 5 minutes. Slowly whisk in 1/4 cup of heavy cream, allowing it to thicken and coat the back of a spoon before serving.

Return the cooked mushrooms and steaks to the skillet with the sauce, then serve the steaks topped with a generous helping of the rich and flavorful sauce.