NY Strip Steak With Mushroom Sauce With Cream, Red Wine & Rosemary In Cast Iron Skillet

Wine Recipes
This NY strip steak with mushroom sauce with cream, red wine and rosemary recipe is sure to impress your friends! Join Eric from Simply Elegant Home Cooking to see how easy it is to prepare this restaurant quality dish using just a cast iron skillet in your home kitchen. Although Eric demonstrates today using a NY strip steak, other cuts of steak would also work just as well for this delicious mushroom sauce. Be sure not to compromise with the quality of your ingredients! You want to buy the best quality steak you can find. Be sure to get your cast iron skillet smoking hot before you add the steak in order to get a great sear! Cook the steak medium to medium rare and be sure to let it sit out for a full ten minutes after cooking before you cut into the steak to prevent the juices from escaping!

-NY strip steak (or other cut such as filet mignon or ribeye)
-Light olive oil or other neutral oil for searing
-Salt & pepper
-Cremini mushrooms (stems trimmed and sliced thin)
-Red Wine
-Beef stock (must be homemade!)
-Finely minced rosemary (or other herbs if you prefer)

-Remove NY strip steak from the fridge an hour or more before you plan to cook to ensure it reaches room temperature.
-Clean the cremini mushrooms using a damp towel (do not rinse them!), remove any excess stem, and slice thinly
-Finely dice the shallots
-When steak has reached room temperature, bring a medium fry pan to medium heat, add a tablespoon or two of butter, and sauté the mushrooms and shallots until soft and mostly cooked through. Season the mushrooms to your liking with salt and pepper.
-When shallots and mushrooms are mostly cooked and have reduced in volume, remove from heat and place a cast iron skillet over medium high heat.
-As cast iron skillet comes up to temperature, prep your steak. Blot dry using paper towels and generously season all sides with coarse cracked pepper and kosher or sea salt.
-Once pan is smoking, add a small amount of olive oil or other neutral oil and add the steak. It needs to sizzle immediately or the pan is not hot enough! Sear both sides three minutes and sear the edges for an additional minute or so each for medium. Adjust the cooking time to your liking if you like your steaks more rare.
-Once steak is fully cooked, remove it from the heat to sit for at least ten minutes. Turn the heat off until the cast iron skillet stops smoking. Once this occurs, pour out any excess fat (do not wipe the pan!) and pour in dry red wine to deglaze the skillet. Use a spatula to scrape the browned bits from the bottom of the pan as they will add tremendous flavor to your sauce! Turn the heat back on to medium high.
-Once the red wine has thickened to a syrup consistency, add in the homemade beef broth. Once the sauce comes back up to a boil, add in the mushrooms and shallots from the other skillet.
-Add in any drippings from the steak.
-Cook until volume reduces by about half. Once it does, turn heat down to medium and add in the heavy cream. Cook until the sauce thickens.
-Once the sauce has thickened up, turn off the heat, add a chunk of cold butter, and move the butter around as it melts to emulsify and further thicker the sauce.
-Once butter is fully incorporated, add any salt and pepper if necessary and add in the minced rosemary or other fresh herbs of your choice.
-Slick the NY strip steak into thick pieces, and spoon over the mushroom sauce.
-Serve & enjoy!!!!!

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