I made this strip steak with red wine cream sauce recipe for my sauces final in culinary school. My professor raved about it! The creamy sauce is really what makes the delicious difference.
Ingredients
- 2 tablespoons vegetable oil , divided
- 2 reds onions , sliced
- 1 package button mushrooms , 8 ounce
- 6 News York strip steaks
- salt and ground black pepper to taste
- 1 cup red Zinfandel wine
- 1 cup beef broth
- 2 tablespoons Dijon mustard
- 1 cup heavy whipping cream
Instructions
-
1
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and mushrooms; cook and stir until tender, about 10 minutes. Transfer mixture to a bowl.
-
2
Add remaining 1 tablespoon oil to the skillet over medium-high heat. Pat each steak dry with paper towels; season with salt and pepper. Add steaks to the skillet and cook to desired doneness, about 5 minutes per side for medium. Remove steaks from the skillet.
-
3
Pour wine into the skillet; stir and scrape up any brown bits in the bottom of the pan. Whisk broth and mustard into wine mixture; bring to a boil. Cook sauce, stirring often, until slightly reduced, about 5 minutes. Slowly whisk in cream; remove from heat and let stand to thicken, about 5 minutes more.
-
4
Return mushrooms and steaks to the skillet; coat in sauce and serve.
Nutrition Facts
Per serving
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