New York Steaks Wine Sauce
Pan-Seared New York Steaks with Wine Sauce are tender, juicy, and served with a rich mushroom and shallot sauce for an easy, elegant dinner.
Ingredients
- 5 tablespoons unsalted butter
- 3 ounces mushrooms, stomp removed and thinly sliced
- 3 tablespoons shallots, finely chopped
- 1 large garlic clove, minced
- 1 tablespoon unbleached all purpose flour
- 1 cup dry white wine
- ¾ cup low sodium beef broth
- 1 large spring fresh thyme
- 4 New York Steaks 6 ounces each
- 2 tablespoons vegetable oil
Instructions
- 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.
Notes
Bring the steaks to room temperature before cooking so they sear more evenly and stay tender in the center.
Pat the steaks dry with paper towels before seasoning. A dry surface helps create that beautiful golden crust.
Do not overcrowd the skillet when cooking the mushrooms or the steaks. Give everything enough room to brown instead of steam.
Use a wine you enjoy drinking since its flavor will concentrate as the sauce reduces.
Keep all the browned bits in the pan after searing the steaks. They add wonderful depth and richness to the finished sauce.
Let the steaks rest for a few minutes before serving so the juices redistribute and the meat stays tender.
Finish the sauce with butter off the heat for a smoother, silkier texture and a beautiful glossy finish.
Taste before adding more salt since the beef broth and reduced sauce can become more concentrated as they cook.
Nutrition
Calories: 250kcal | Carbohydrates: 4g | Protein: 1g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 37mg | Sodium: 88mg | Potassium: 200mg | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 1.1mg | Calcium: 10mg | Iron: 0.4mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.