Strip Steak With A Port Wine Sauce
Serves 2
Here is what you need:
2 around 12 ounce strip steaks
½ cup port wine
½ cup beef broth (or chicken)
½ cup heavy cream
2 TBS unsalted butter
1 TBS minced shallot
1 TBS Dijon mustard (can use grainy mustard if prefer)
Kosher salt and fresh ground pepper
olive oil
Here is what you need to do:
Make sure your steak is a room temp so set out about 30 minutes before cooking.
Heat a cast iron skillet over medium high heat. Once pan is hot, add in enough oil to lightly coat the bottom of the skillet.
Season the steaks on both sides with salt and pepper. Carefully place the steaks into the pan and cook about 3 minutes per side. Don’t move the steaks around while cooking. If you have thick steaks, you may need more time. We like medium rare.
When the steaks are to your liking, remove from the pan and place on a cutting board. Cover with foil and let rest while you make the sauce.
In the same skillet that you cooked the steaks, turn the heat down a bit and add the shallots.When the shallots start to sizzle, add in wine and stock. Using a wooden spoon, scrape the bits off the bottom of the pan. When it comes to a simmer whisk in the cream and reduce heat to a bare simmer.
Next comes the butter, whisk that in 1 TBS at a time.
When the butter melts, slide the pan off the heat and add in the mustard and season with salt and pepper.
Slice steak against the grain and set on a platter. Pour any juices on the cutting board into you wine sauce.
Top the steaks with some of the sauce and pour the rest in a bowl to serve at the table.
Let’s Eat!!