Made by Whitney

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This New York Strip with Red Wine Mushroom Sauce is a restaurant-worthy dish you can make right at home. Rich, savory, and perfect for date night or a special dinner.

Ingredients:

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•   2 New York strips
•   2 tbsp olive oil
•   2 cups red wine (Cabernet, Malbec, Syrah, Shiraz, or Pinot Noir)
•   1 cup beef broth (1/4 for slurry (flour and broth) to make thicker)
•   2 shallots (thinly sliced)
•   16 OZ baby bella mushrooms (sliced in half)
•   4 cloves garlic (minced)
•   1 tsp fresh thyme
•   1/2 tsp Worcestershire sauce
•   2 tbsp flour
•   4 oz butter (unsalted)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a large sauté pan, melt 2 oz butter. Add the mushrooms and cook for 5–7 minutes on medium-high heat without stirring, to allow a deep brown sear. Flip and cook another 3–5 minutes. Remove mushrooms and set aside.
2. Add another 2 oz butter to the pan with the shallots, garlic, and thyme. Sauté 3–4 minutes until fragrant.
3. Pour in the red wine, 1 cup beef broth, and Worcestershire sauce. Increase heat to high and reduce for 10 minutes.
4. In a small bowl, whisk flour with ¼ cup beef broth until smooth. Slowly add slurry to the sauce, stirring constantly to thicken. Return mushrooms to pan. Simmer until desired consistency is reached.
5. Preheat oven to 500°F (260°C). Pat the steaks dry and season generously with salt and pepper. Rub with olive oil.
6. Heat a cast-iron skillet with butter and olive oil. Sear the steak for 2 minutes per side, without moving.
7. Transfer skillet to the oven and cook 3–5 minutes for medium (internal temp 140°F).
8. Remove steaks, tent with foil, and let rest 5 minutes before slicing.
9. Spoon the red wine mushroom sauce over the steaks and serve immediately.

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