strip-steak-with-red-wine-cream-sauce

Strip Steak with Red Wine Cream Sauce

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Shelby
Recipe by  Shelby

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (2)

Rate This Recipe
late4supper
0

late4supper

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.

sunnyddcopper
0

sunnyddcopper

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 sauce had a very nice flavor and complimented the steak. I didn't have cream on hand so I used whole milk and just used some flour to thicken. Will definitely make this again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 649 cal
  • 32%
  • Fat
  • 33.9 g
  • 52%
  • Carbs
  • 7.5 g
  • 2%
  • Protein
  • 69.3 g
  • 139%
  • Cholesterol
  • 200 mg
  • 67%
  • Sodium
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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