NY strip steak with red wine sauce
By taniaf
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Ingredients
- 3 tbsp veg oil
- 4 NY strip steaks (10 oz each), fat trimmed, patted dry.
- salt and pepper
- 3/4 cup red wine
- 1/2 cup beef stock
- 3 tbsp cold butter, in pieces
- 1 tbsp plus 1 tsp Dijon mustard
Details
Servings 4
Cooking time 30mins
Preparation
Step 1
Heat half the oil in a large skillet over medium high. Season 2 steaks with salt and pepper. Cook until deep golden and center reaches 130 degrees, 4 minutes per side (med rare). Transfer to a plate, tent with foil. Repeat with rest of oil and steaks.
Let rest in a 250 deg oven.
Reduce heat to medium, add wine to skillet. Cook until reduced, 5 minutes. Add beef stock and cook until reduced, 2-3 minutes. Reduce heat to low, whisk in butter 1 piece at a time and mustard. Stir in any juices from platter, and season with salt and pepper. Spoon sauce over steaks.
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