January 16, 2012: Roasted New York Strip Steak with Wine Mushroom Sauce Recipe

Just because it’s winter doesn’t mean you can’t enjoy a good steak. Yes, I know, steak is best when it’s grilled but it’s also good when you roast it like this recipe. Give it a try and see what you can think.

Roasted New York Strip Steak with Red Wine Mushroom Sauce

2 (4) ounce, thick cut New York strip steaks

Montreal Steak Seasoning

2 t. olive oil, divided

1 T. minced shallot

4 mushrooms, quartered

¼ cup dry red wine

¼ cup beef stock

2 t. Dijon mustard

¼ cup fat free half and half

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees. Sprinkle both sides of steak with Montreal Steak Seasoning. Heat an oven-proof skillet (cast iron is ideal) to medium heat. Add one teaspoon of the olive oil. Sear the steak on both sides in the skillet, about one minute per side. Transfer skillet to oven and roast for about 20 minutes. Remove from oven and transfer steak to cutting board; tent with foil.

While steak is resting, add remaining teaspoon of olive oil to skillet and heat on top of stove to medium. Add shallots and mushrooms to pan and sauté for about one minute, until veggies are slightly softened. Add wine and beef stock. Cook, stirring frequently, until reduced by half. Add Dijon mustard and half and half. Season with salt and pepper to taste.

Serves 2 with calories of about 294 per serving