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Strip Steak with Red Wine Cream Sauce

Strip Steak with Red Wine Cream Sauce

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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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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

sunnyddcopper
2
6/30/2013

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.

happyschmoopies
1
9/17/2014

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 beef broth and it was still too thick. The submitter just said to add two red onions and doesn't give measurements, so, maybe my onions were larger. We also thought the sauce was very heavy and seemed overwhelming for the steak. I think using a cup of cream was just too much. I will not be making this again.

esyourd
1
7/29/2014

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.