For the best flavor, use a good quality red wine and beef broth. Allowing the steaks to rest after cooking is crucial for retaining their juices and tenderness. If the sauce becomes too thick, add a splash of beef broth to thin it out. Serve with roasted potatoes, asparagus, or a fresh green salad for a complete and satisfying meal. A cast iron skillet works exceptionally well for searing the steaks evenly.
Strip Steak with Red Wine Cream Sauce
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS51
Indulge in the rich and savory experience of perfectly seared strip steaks, elevated by a decadent red wine cream sauce. This dish, with its depth of flavor and luxurious texture, is guaranteed to impress even the most discerning palates.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol200 mg
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Fiber1 g
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Protein69 g
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Saturated Fat15 g
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Sodium413 mg
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Sugar2 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Add the sliced red onions and mushrooms. Cook, stirring occasionally, until the onions are softened and translucent and the mushrooms have released their moisture and are lightly browned (approximately 8-10 minutes). Transfer the onion and mushroom mixture to a bowl and set aside.
02
Step
5 mins
Return the skillet to medium-high heat. Pat each steak dry with paper towels to ensure a good sear. Season generously with salt and freshly ground black pepper. Add the steaks to the hot skillet, being careful not to overcrowd the pan. Cook to your desired level of doneness, about 4-6 minutes per side for medium-rare, or longer for more well-done. Remove the steaks from the skillet and set aside to rest.
03
Step
10 mins
Pour the red wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. This adds incredible flavor to the sauce. Whisk in the beef broth and Dijon mustard. Bring the mixture to a boil and cook until the sauce has slightly reduced and thickened (about 5 minutes), stirring occasionally. Reduce heat to low.
04
Step
0 mins
Slowly whisk in the heavy whipping cream, stirring until the sauce is smooth and creamy. Remove from heat and allow the sauce to sit for a few minutes to thicken further. Taste and adjust seasoning as needed.
05
StepReturn the cooked mushrooms and onions to the skillet with the sauce. Add the rested steaks to the skillet, coating them generously with the red wine cream sauce. Serve immediately, spooning extra sauce over the steaks.
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RECIPE REVIEWS
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Please Rate
Bertrand Kshlerin
Jun 29, 2025I let the sauce reduce a bit longer for a thicker consistency, and it was perfect.
Ian Schiller
May 27, 2025This recipe is amazing! The sauce is so decadent and flavorful.
Karine Zemlak
Apr 17, 2025The key is definitely patting the steaks dry before searing. It makes all the difference!
Susana Carter
Apr 9, 2025I was a little intimidated to make a pan sauce, but this recipe was so easy to follow.
Betsy Rohan
Mar 21, 2025I added a pinch of red pepper flakes to the sauce for a little kick.
Lowell Schinner
Dec 11, 2024My family raved about this dish! It's definitely going into our regular rotation.
Gordon Howell
Oct 24, 2024I used a Malbec instead of Zinfandel, and it worked beautifully.