Ingredients

• 2 tablespoons vegetable oil , divided
• 2 reds onions , sliced
• 1 , 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. 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. 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. 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. 4 Return mushrooms and steaks to the skillet; coat in sauce and serve.

Nutrition per serving