Strip Steak with Red Wine Cream Sauce

Strip Steak with Red Wine Cream Sauce

6
Shelby Lunkwitz 2

"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."

Ingredients

45 m servings 649 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 69.3 g
  • 139%
  • Cholesterol:
  • 200 mg
  • 67%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
  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.
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Reviews

6
  1. 7 Ratings

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I thought this was a very good, classic steak recipe. I was looking for something with mushrooms and a good sauce for my steaks and mashed potatoes. This was simple and came together easily. The...

Boy, everyone seemed to love this, but, it was not a hit with my family. Previous reviewers had issues with thickening their sauce, however, mine was very thick. I ended up having to add more...

Had trouble getting the sauce to thicken up but it tastes amazing! I also used cremini instead of button mushrooms (what I had on hand), and I think it added a deeper flavor.

This was quite good and easy. I used a different kind of red wine, left out the broth and just used water, and used mushrooms I had dehydrated. I also added a little corn starch to thicken the ...

Added a bit of salt & pepper to the wine cream reduction. Served the steak with crispy baked potato fans and asparagus. My hubby says "Mmmmm!!!"

Very tasty. The cream sauce did not thicken up for me even after an extra 5 minutes. I'm anxious to try the recipe again to see it I can figure out where I went wrong.