Red-Wine New York Strip

Some people are experts on what pairs best together. With that said, you can basically call us experts, because we already know Red-Wine New York Strip will pair well with your next special occasion. Tenderly cooked New York strip steaks are surrounded with a red wine and mushroom sauce for some high-class tastes with at-home comfort. Forget the Big Apple, take a bite out of this Red-Wine New York Strip, and you’ll never sleep again, because you’ll be daydreaming about how classy this strip is! It’s the perfect pairing!

Ingredients

• 2 tablespoons vegetable oil, divided
• 2 medium red onions, sliced
• 1 (8-ounce) package button mushrooms, sliced
• 6 New York strip steaks, patted dry
• salt, to taste
• black pepper, to taste
• 1 cup red zinfandel wine
• 1 cup beef broth
• 2 tablespoons Dijon mustard
• 1 cup heavy whipping cream
• salad, optional, of your choice, to taste, for serving

Directions

Step 1 –In a large skillet over medium-high heat, add 1 tablespoon of the vegetable oil.

Step 2 –Add the red onions and the mushrooms to the heated oil and cook until they are tender, about 10 minutes.

Step 3 –Pour the vegetable mixture into a large bowl and set it aside.

Step 4 –Season the steaks with the salt and the black pepper.

Step 5 –In the same skillet over medium-high heat, add the remaining vegetable oil.

Step 6 –Add the seasoned steaks to the heated oil, in batches as needed, and cook until they are browned and reach an internal temperature of 145 degrees F for medium doneness, about 5 minutes per side.

Step 7 –Transfer the cooked steaks to a plate and cover with aluminum foil to keep them warm.

Step 8 –In the same skillet, add the wine and use a wooden spoon to loosen and dissolve any of the browned bits from the bottom of the pan.

Step 9 –Add the beef broth and the Dijon mustard to the wine and whisk to combine.

Step 10 –Bring the sauce to a boil and cook, stirring frequently, until it has slightly reduced, about 5 minutes.

Step 11 –Slowly add the heavy whipping cream to the sauce and cook until it thickens, about 5 minutes.

Step 12 –Add the vegetable mixture and the cooked steaks to the sauce and lightly stir to combine and coat.

Step 13 –Transfer the steaks to a cutting board, slice them against the grain, then plate and top with the sauce and the vegetable mixture.

Step 14 –Serve the steaks with the salad.