Strip Steak with Red Wine Cream Sauce

Tender beef steaks are served with a creamy mushroom and red wine sauce for a special meal for that special someone or to impress your guests.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 649 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 cup heavy whipping cream
• 1 cup beef broth
• salt and ground black pepper to taste
• 2 tablespoons Dijon mustard
• 2 red onions, sliced
• 1 (8 ounce) package button mushrooms, sliced
• 6 New York strip steaks
• 1 cup red Zinfandel wine

Recipe Instructions

Step 1

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

Step 2

Coat the hot skillet with 1 tablespoon oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into the 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 the skillet.

Step 3

Pour red Zinfandel wine into the 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 sauce, stirring often, until slightly reduced, about 5 minutes. Slowly whisk in cream and let stand to thicken, about 5 more minutes.

Step 4

Return mushrooms and steaks to sauce in the skillet and serve steaks topped with sauce.