new york steak on red wine sauce. Let steak come to room temperature then season with salt and pepper. Cook steak in a cast iron pan on high. New York Strip Steaks with Red-Wine Sauce Recipe
Remove pan from heat and whisk in. Spoil mom or anyone special in your life with this deceptively easy to prepare and ridiculously delicious pan seared filet mignon steak with red wine sauce. You can also made this with a boneless New York strip steak.
Let steak come to room temperature then season with salt and pepper. Cook steak in a cast iron pan on high. New York Strip Steaks with Red-Wine Sauce Recipe
new york steak on red wine sauce is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. new york steak on red wine sauce is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have new york steak on red wine sauce using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make new york steak on red wine sauce:
- Prepare of pepper.
- Make ready of salt.
- Make ready of new york strips.
- Get of bay leafs.
- It’s of red wine.
- Make ready of butter.
- It’s of beaf stock.
- Get of thyme.
Some additional flavors are then added along with some tomato paste for a little body and some butter at the end for a silky rich sauce with just enough acidity from the wine to enhance that amazing cut of beef. 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. Pour in the red wine, add the thyme and reduce by two-thirds.
Instructions to make new york steak on red wine sauce:
- season the steaks with salt and pepper.
- heat up the wine untill its reduce and lost the alcohol, then pour in meat stock , the bay leafe, thyme and the butter.
- heat up the pan with olive oil, put the steaks for 3 minutes per side. remove an pour the wine sause!.
Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve. Add wine; bring to a boil. Add the wine and reduce the liquid to about a third. Remove from the heat and whisk in the remaining butter.
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