Name: Strip Steak with Red Wine Cream Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Red onions, sliced - 2; Button mushrooms, sliced - 1 (8 ounce) package; Vegetable oil - 1 tablespoon; New York strip steaks - 6; Salt and ground black pepper to taste - 6; Red Zinfandel wine - 1 cup; Beef broth - 1 cup; Dijon mustard - 2 tablespoons; Heavy whipping cream - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Strip Steak with Red Wine Cream Sauce

1. Vegetable oil - 1 tablespoon

2. Red onions, sliced - 2

3. Button mushrooms, sliced - 1 (8 ounce) package

4. Vegetable oil - 1 tablespoon

5. New York strip steaks - 6

6. Salt and ground black pepper to taste - 6

7. Red Zinfandel wine - 1 cup

8. Beef broth - 1 cup

9. Dijon mustard - 2 tablespoons

10. Heavy whipping cream - 1 cup

How to cook deliciously - Strip Steak with Red Wine Cream Sauce

1. Stage

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. Transfer onion-mushroom mixture to a bowl.

2. Stage

Coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from skillet.

3. Stage

Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil. Cook mixture, stirring often, until slightly reduced, about 5 minutes. Slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. Transfer mushrooms and steaks to sauce and serve steaks topped with sauce.