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 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 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.
