Red-Wine New York Strip

Step 1 -In a large skillet over medium-high heat, add 1 tablespoon of the vegetable oil.

Step 2 -Add the red onions and the mushrooms to the heated oil and cook until they are tender, about 10 minutes.

Step 3 -Pour the vegetable mixture into a large bowl and set it aside.

Step 4 -Season the steaks with the salt and the black pepper.

Step 5 -In the same skillet over medium-high heat, add the remaining vegetable oil.

Step 6 -Add the seasoned steaks to the heated oil, in batches as needed, and cook until they are browned and reach an internal temperature of 145 degrees F for medium doneness, about 5 minutes per side.

Step 7 -Transfer the cooked steaks to a plate and cover with aluminum foil to keep them warm.

Step 8 -In the same skillet, add the wine and use a wooden spoon to loosen and dissolve any of the browned bits from the bottom of the pan.

Step 9 -Add the beef broth and the Dijon mustard to the wine and whisk to combine.

Step 10 -Bring the sauce to a boil and cook, stirring frequently, until it has slightly reduced, about 5 minutes.

Step 11 -Slowly add the heavy whipping cream to the sauce and cook until it thickens, about 5 minutes.

Step 12 -Add the vegetable mixture and the cooked steaks to the sauce and lightly stir to combine and coat.

Step 13 -Transfer the steaks to a cutting board, slice them against the grain, then plate and top with the sauce and the vegetable mixture.

Step 14 -Serve the steaks with the salad.