Ingredients
1tbspvegetable oil
2red onions,sliced
8ozbutton mushrooms,(1 package), sliced
1tbspvegetable oil
6New York strip steaks
salt and ground black pepper,to taste
1cupred wine,such as Zinfandel
1cupbeef broth
2tbspdijon mustard
1cupheavy whipping cream
Preparation
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Cook and stir the red onions and mushrooms for about 10 minutes until tender. Transfer the onion-mushroom mixture to a bowl.
Coat the hot skillet with 1 tablespoon of vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper.
Place the steaks into the hot skillet and cook until the outsides are browned, and the insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from the skillet.
Pour the red Zinfandel wine into the skillet, and scrape up and dissolve any bits of the browned food in the skillet.
Whisk the beef broth and dijon mustard into the wine mixture and bring to a boil. Cook the mixture for about 5 minutes, stirring often until slightly reduced.
Slowly whisk the cream into the sauce and let stand for about 5 minutes to thicken.
Transfer the mushrooms and steaks to the sauce, then serve steaks topped with sauce. Enjoy!
