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.
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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