Categories: Beef Main Dishes

Ingredients

• 3 Tabs veg oil
• 4 New York Strips 10-11 oz each 1 inch thick, fat trimmed and patted dry
• 3/4 cup full-bodied dry red wine such as Cabernet or Syrah
• 1/2 cup beef stock
• 2 Tabs cold butter cut in pieces
• 4 tsp dijon mustard

Directions

1. Heat half the oil in large skillet over med high heat. Season steaks with salt and pepper. Cook until deep golden brown and 130 degrees for med-rare. About 4 mins per side. Transfer to plate and tent with foil. Repeat with other 2 steaks and place in 250 degree oven tented with foil.

2. Reduce heat to medium and add wine to skillet. Cook until almost completely reduced about 5 mins. Add beef stock and reduce to about 1/4 cup about 21/2 mins. Reduce heat to low and whisk in butter one piece at a time and mustard. Add any juices from platter and seaon with salt and pepper. Spoon sauce over steaks

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