Ingredients
3 tablsp vegie oil
4 NY strip steaks 10-11 ozs each fat trimmed patted dry
Coarse salt and freshly ground pepper
3/4 cup full bodied red wine such as Cab or Syrah
1/2 cup beef stock
3 tablsp cold butter cut into pieces
1 tablp plus 1 tsp Dijon Mustard
Preparation
Heat half the oil in a large skillet over med heat Season 2 steaks with 3/4 tsps salt and some pepper. Cook until deep brown and an instant read thermometer inserted intot he center reaches 130 degrees about 4 mins per side ( for med rare) Transfer to a platter and tent with foil Repeat with remaining oil and steaks. Let steaks rest in 250degree oven. Reduce heat to medium and add wine to skillet. Cook until almost completely reduced to 1/4 cup about 2.5 mins. Reduce heat to low and whisk in butter ( 1 piece at a time) and mustard. Stir in any juices from the platter and season with salt and pepper. Spoon sauce over steaks
