Dry-Aged Strip Steak with Cabernet Franc Mushroom Sauce

Confession: I’m not a big meat eater. I love meat, however; I only really crave it once in a while. When I crave it, I want a nice piece of meat. My grocery store sells “perfect portion” dry-aged steaks that are relatively inexpensive, best-quality and just my size. When I saw this pretty little, marbled steak I couldn’t say no.

Dry-Aged Strip Steak with Cabernet Franc Mushroom Sauce. Sage Roasted Butternut Squash and Roasted Brussels Sprouts.

Naturally, I had a glass of Hermann J. Wiemer 2007 Cabernet Franc to pair.

This little lovely wasn’t a HUGE piece of meat so it did not take long to cook (less than 1 min per-side for my liking!). It was well marbled and the flavor was phenomenal.

A little kosher salt and cracked black pepper on each side, pan-seared in a hot skillet with olive oil. Once the steak had finished searing, I removed it to a platter.

Reduce the heat to a medium-low and add 1/2 of a minced shallot, salt and pepper. Saute until tender.

Add a handful of quartered crimini mushrooms and saute until tender.

Add ~1 tsp chopped thyme to the pan. Stir and then…

Add a solid, ~1/3 cup cabernet franc (or any red wine you like). Allow to reduce.

Add a pat of unsalted butter to the pan to make the sauce rich and creamy.

Off the heat, add the steak back to the pan and spoon sauce over it.

Garnish with fresh chopped parsley.

I still think my favorite cut is a thick filet mignon–medium-rare. It just melts in my mouth and I respect it so much .

Dry-Aged Strip Steak with Cabernet Franc Mushroom Sauce

(serves 1)

• 1 Dry-Aged Strip Steak, pat dry and sprinkle with salt and pepper
• 2-3 tsp olive oil
• Kosher Salt
• Fresh Cracked Black Pepper
• 1/2 shallot, minced
• 6-8 Cremini Mushrooms, quartered
• 1 tsp fresh thyme, chopped
• ~1/3 cup Cabernet Franc
• 2-3 tsp Unsalted Butter
• Chopped Parsley (to garnish

1. In a skillet over a medium-high heat, add 1-2 tsp olive oil.
2. When skillet is hot (faint smoke should be around the edges of the pan) add the steak.
3. The steak is thin and cooks quickly. It should be just about a minute or less per side. Remove to a platter.
4. Add shallot, salt & pepper (to taste) in the pan until tender.
5. Add mushrooms & continue cooking until tender.
6. Add thyme and stir to incorporate. Add ~1/3 cup wine and reduce.
7. Add butter to the ‘sauce’. Remove from heat.
8. Add steak back to the pan and spoon sauce over.
9. Plate and serve!

Enjoy,

Nora