Champagne Steak
Ingredients
4 steaks (New York Strip) with bone and fat removed
1 tsp. freshly ground black pepper
3 TBSP. butter, unsalted
1/2 cup red wine
4 TBSP. Cherchies® Champagne Mustard
1 1/2 cups cream
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Sprinkle both sides of each steak with pepper. Melt the butter in a heavy skillet that will hold all the steaks in a single layer. Saute the steaks for 4 minutes on each side over medium heat. Remove the steaks to a heat-proof serving platter and keep them warm in a 180 degree oven. Add the red wine to the pan in which the steaks were sauteed. Turn to high heat. Add the Cherchies® Champagne Mustard and blend it into the sauce for about 1 minute. Add cream. Reduce heat and simmer 4 minutes, stirring occasionally. (Sauce should be thick enought to coat the back of the spoon.) Remove the steaks from the oven. Pour the sauce over the steaks and serve.
Serves 4.
4 steaks (New York Strip) with bone and fat removed
1 tsp. freshly ground black pepper
3 TBSP. butter, unsalted
1/2 cup red wine
4 TBSP. Cherchies® Champagne Mustard
1 1/2 cups cream
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Sprinkle both sides of each steak with pepper. Melt the butter in a heavy skillet that will hold all the steaks in a single layer. Saute the steaks for 4 minutes on each side over medium heat. Remove the steaks to a heat-proof serving platter and keep them warm in a 180 degree oven. Add the red wine to the pan in which the steaks were sauteed. Turn to high heat. Add the Cherchies® Champagne Mustard and blend it into the sauce for about 1 minute. Add cream. Reduce heat and simmer 4 minutes, stirring occasionally. (Sauce should be thick enought to coat the back of the spoon.) Remove the steaks from the oven. Pour the sauce over the steaks and serve.
Serves 4.
