Pan-Seared Strip Steak With Mushrooms, Asparagus, A

Name: Pan-Seared Strip Steak With Mushrooms, Asparagus, And Vanilla-Cabernet Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry red wine (such as Cabernet Sauvignon); 1 cup sweet red wine (such as ruby Port); 1/2 vanilla bean pod, halved lengthwise; 1/4 cups minced shallot; 2 cups (1 lb.) unsalted butter, softened; 2 Tbsp. finely chopped fresh flat-leaf parsley; 1 tsp. kosher salt; 1/4 tsp. black pepper; 2 (16-oz.) New York strip steaks, about 1 1/2-in. thick, at room temperature; 1 tsp. black pepper; 2 1/2 tsp. kosher salt, divided; 2 tsp. olive oil; 2 Tbsp. unsalted butter; 2 tsp. fresh lemon juice (from 1 lemon); 4 cups mixed fresh mushrooms, cut into 1/2-in. pieces; 1 lb. fresh asparagus spears, trimmed, cut into 1 1/2-in. pieces (about 3 cups); 2 small shallots, thinly vertically sliced (about 1 cup)

Servings: persons

1 cup dry red wine (such as Cabernet Sauvignon)
1 cup sweet red wine (such as ruby Port)
1/2 vanilla bean pod, halved lengthwise
1/4 cups minced shallot
2 cups (1 lb.) unsalted butter, softened
2 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. kosher salt
1/4 tsp. black pepper
2 (16-oz.) New York strip steaks, about 1 1/2-in. thick, at room temperature
1 tsp. black pepper
2 1/2 tsp. kosher salt, divided
2 tsp. olive oil
2 Tbsp. unsalted butter
2 tsp. fresh lemon juice (from 1 lemon)
4 cups mixed fresh mushrooms, cut into 1/2-in. pieces
1 lb. fresh asparagus spears, trimmed, cut into 1 1/2-in. pieces (about 3 cups)
2 small shallots, thinly vertically sliced (about 1 cup)

1
Prepare the Vanilla-Cabernet Butter: Combine dry red wine, sweet red wine, vanilla bean, and shallot in a small saucepan over high. Bring mixture to a boil, and cook without stirring, until mixture is thickened and reduced to about 1/4 cup, 15 to 20 minutes. Remove from heat, and cool for 20 minutes. Remove vanilla bean, scraping any syrup from bean, and discarding pod. (The mixture will have a thick syrupy consistency upon cooling.)
2
While syrup cools, place softened butter, parsley, salt, and pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat butter on medium speed until fluffy, about 2 minutes. Using a spatula, gently fold cooled syrup into butter, creating ribbons of syrup through butter, without mixing completely. Wrap Vanilla-Cabernet Butter in a piece of plastic wrap; shape into a log (7 to 8 inches long). Chill log until firm, about 20 minutes.
3
Prepare the Steak with Mushrooms and Asparagus: Heat a 10- to 12-inch cast-iron skillet over high. Sprinkle steaks on both sides with pepper and 2 teaspoons of the salt, pressing gently into steak to adhere.
4
Heat olive oil in preheated skillet; add steaks to hot oil, making sure they do not touch each other, and cook undisturbed for 3 minutes. Turn steaks, and cook on other side undisturbed, 3 to 4 minutes, adding butter to skillet, and spooning melted butter over steaks while they cook the last 2 minutes, until a thermometer inserted in thickest portion of the steaks reaches 122u00b0F, for medium-rare. Transfer steaks to a plate, and drizzle with lemon juice; tent with aluminum foil to keep warm. Allow steaks to rest 10 minutes before slicing.
5
Without wiping skillet clean, add mushrooms to skillet over medium-high, and sprinkle with remaining 1/2 teaspoon salt; cook, stirring often, until mushrooms begin to brown, about 5 minutes. Add asparagus and shallots, and cook, stirring often, until mushrooms are deeply browned, and shallots and asparagus are crisp tender, about 5 minutes.

1137

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup dry red wine (such as Cabernet Sauvignon), 1 cup sweet red wine (such as ruby Port), 1/2 vanilla bean pod, halved lengthwise, 1/4 cups minced shallot, and more.

Yes, Pan-Seared Strip Steak With Mushrooms, Asparagus, And Vanilla-Cabernet Butter falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Seared Strip Steak With Mushrooms, Asparagus, And Vanilla-Cabernet Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions