Strip Steak with Red Wine Cream Sauce

This is a delicious steak recipe I made for my soups and sauces final in culinary school. My chef/professor raved about it. The sauce is really what makes the difference.

• Preparation Time: 15 mins
• Cooking Time: 30 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 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.

Step 2

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.

Step 3

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.