Recipe of the Week

Stripped Steaks

  • 1 h 45 m 12 servings 727 cals

  • 1 tablespoon vegetable oil
  • 2 red onions, sliced
  • 1 (8 ounce) package button mushrooms, sliced
  • 1 tablespoon vegetable oil
  • 6 New York strip steaks salt and ground black pepper to taste
  • 1 cup red Zinfandel wine
  • 1 cup beef broth
  • 2 tablespoons Dijon mustard
  • 1 cup heavy whipping cream

  • Directions:

  • Prep 15 m
  • Cook 30 m
  • Ready In 45 m
  • 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.
  • 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.
  • 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.