Dear Mommy, wish you’re having an incredible day today. Now, I will show you a way to make a distinctive dish, new york steak on red wine sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look tasty.
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 Martha Stewart New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness.
new york steak on red wine sauce is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. new york steak on red wine sauce is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have new york steak on red wine sauce using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make new york steak on red wine sauce:
- Prepare pepper
- Make ready salt
- Make ready new york strips
- Prepare bay leafs
- Make ready red wine
- Make ready butter
- Get beaf stock
- Take 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.
Steps 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!
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. 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.
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