New York Strip Steak w/red wine sauce

By LKWolfe

Ingredients

• bodied red wine, such as Syrah or Cabernet Sauvignon 1/2 cup beef stock 3 tablespoons cold butter, cut into pieces 1 tablespoon plus 1 teaspoon Dijon mustard.

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

1. Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side (for medium-rare). Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
2. Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.