Just because it’s winter doesn’t mean you can’t enjoy a goodsteak. Yes, I know, steak is best when it’s grilled but it’s also good when youroast it like this recipe. Give it a try and see what you can think.
Roasted New YorkStrip Steak with Red Wine Mushroom Sauce
2 (4) ounce, thick cut New York strip steaksMontreal Steak Seasoning2 t. olive oil, divided1 T. minced shallot4 mushrooms, quartered¼ cup dry red wine¼ cup beef stock2 t. Dijon mustard¼ cup fat free half and halfKosher salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees. Sprinkle both sides of steakwith 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 sidesin the skillet, about one minute per side. Transfer skillet to oven and roastfor 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 toskillet and heat on top of stove to medium. Add shallots and mushrooms to panand sauté for about one minute, until veggies are slightly softened. Add wineand beef stock. Cook, stirring frequently, until reduced by half. Add Dijonmustard and half and half. Season with salt and pepper to taste.
Serves2 with calories of about 294 per serving
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