New York Steak Wine Sauce

  • 03.25.13
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Sunday night is always special at our house and with a past week filled with non stop activities, a quiet sit down dinner was welcome and needed.
The New York Steak with Wine Sauce is a very old recipe, a staple on every French cook books. Easy to prepare, do not let the wordy explanation fool you, in less than 30 minutes the sauce and steak are prepared.
We had it with rosemary roasted potatoes and roasted asparagus. Mashed potatoes or gratin would have been a good side dish also. Fillet mignons, rib eye would be another perfect cut for the steak.
Start with potatoes first as they take longer to cook.
Tip:
Use a low sodium beef broth  and adjust the taste toward the end of cooking so it will not over salted.

Bon Appetit!!
Giangi

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NEW YORK STEAKS WITH WINE SAUCE

5 tablespoons unsalted butter
3 ounces white mushrooms, cleaned, stomp removed and thinly sliced
3 tablespoon finely chopped shallot
1 large garlic clove minced
Salt and pepper
1 tablespoon flour
1 cup dry red wine
¾ low sodium beef broth
1 large spring fresh thyme
4 6 oz New York steaks
2 tablespoons vegetable oil

In a skillet melt 3 tablespoons of the butter over medium heat and cook the mushrooms stirring occasionally, until slightly gold at the edges, about 3 minutes. Stir in 1 more tablespoon of the butter, the shallots, garlic and salt. Reduce the heat to low and cook, stirring occasionally, until the shallots are softer and translucent, about 5 minutes.
Sprinkle the flour over the shallots – mushrooms and cook for about another minute stirring well and incorporating the flour. Add the wine, stock, thyme springs and salt. Raise the heat and simmer until the liquid is reduced by half (1 cup), about 5 minutes. Pass the mixture through a fine strainer pushing firmly on the vegetables until all the liquid has been extracted. Discard the solids and set the wine mixture aside.
Generously salt and pepper both sides of the steaks.
In a large skillet heat the oil over medium high heat. When hot add the steaks and cook until dark brown and crusty, 4 – 6 minutes per side for medium rare. Transfer to a plate, cover with aluminum foil and let them rest.
Let the skillet cool off, remove any fat or oil remaining in the skillet and do not wipe it. Add the reserved wine mixture and bring to a low simmer, scraping the bottom of the skillet to loosen any browned bits. Simmer until reduced by a one-forth.
Reduce the heat and add the remaining tablespoon of butter. Add any juices accumulated from the steaks. Season with salt and pepper if needed.
Divide the steaks between plates and pour the sauce over it.
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Comments (15) Post a Reply

  1. golddigge says:

    This is the power of suggestion.Going to make this tonight.Good work young lady.:)

  2. golddigge says:

    The power of suggestion.Going to make this tonight thanks for the idea.:)

    1. Thank you for reading my blog. I hope you will share with me how you like the sauce.
      Looking forward to hear from you.
      Giangi

    2. golddigge says:

      The sauce was very tasty .But I still like to roast the bones.And make a scratch demi Glaze.Takes about 4 hrs to do but well worth the effort.

    3. Thank you Kenneth for reading my blog and your compliment, I always like to get feed back on what I prepare and suggestions. I like your suggestion on making demi glaze. I will try it on the week end as I do have more time available to do so. However I would like to know how you prepare it and follow your recipe.
      Giangi

    4. Ask the butcher for bones with the marrow still intact Roast in 400 degree oven for 3-4 hours .Add some beef base and about 5-6 cups of chicken stock.If no stock just add red wine or water.Put garlic onions in with the bones.When bones are cooked remove from pan and strain off the liquid. In a fry pan with 1/2 stick of butter put around 4 tablespoon of all purpose flour and make a nice dark rue.High heat..Put 1 small can of tomato paste in liquid and add to the rue.Make sure your liquid is hot or it will lump up.Add salt and pepper to taste.wisk until comes thick. don’t forget the marrow in the bones serve on toast its very good for you.Have fun let me know if it turns out ok Ken.:)

    5. golddigge says:

      I don’t know if you got the recipe for the demi glaze because I was not logged into wordpress when I sent it if not just notify me again and I will be happy to rewrite. Ken

    6. Thank you Ken I did receive it and look forward to preparing it. Sorry about the late reply, we are skiing at the moment and spending as much time with our son as possible.
      I sincerely appreciate you taking the time to give me your recipe. Again, Thank you.
      Giangi

  3. Craig J Froeter says:

    Did not realize how hungry I was until I saw this, I have a couple of steaks in the deep freeze destined for this recipe, thanks

    1. That is wonderful and I know you will really enjoy them.
      Please let me know I want to hear your opinion on it.
      Enjoy and thank you for reading my blog.
      Giangi

    1. Thank you for reading my blog. Giangi

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