NY Steak with a Red Wine Reduction

“I am so honored to be sharing this recipe with the AVV Wine Club!  I made this for my girlfriend’s birthday dinner and it was a huge hit.  I was going to name the recipe Tiffany’s Birthday Dinner, but NY Steak with a Red Wine Reduction sounded more professional.”
– Thomas Bunting, Tasting Room Associate

– Serves 2 to 4 –

2 New York steaks, 8 oz. each
8-10 oz. Cremini mushrooms
2 sweet Vidalia onions, medium or large
6 russet potatoes
4 Tbsp. Wetzel Estate Olive Oil
½ cup milk
½ cup 2016 AVV Organic Cabernet Sauvignon
2 Tbsp. butter or margarine
1-2 tsp. sugar, optional
Salt & pepper to taste

Method of Preparation:
Rinse all produce.  Trim ends and thinly slice the mushrooms.  Quarter and slice the onions.  Peel and dice the potatoes.

For the red wine reduction, heat a large pan to medium-high.  Add 3 tablespoons olive oil and onions to the pan. Once the onions are translucent, reduce heat to low (add optional sugar at this time if desired) and cook, stirring occasionally, until the onions are caramelized to your liking.  Add the mushrooms and wine, then continue cooking for 30 minutes, stirring occasionally.

Fill a large pot with water, add the potatoes, then boil until tender, about 10-15 minutes.  Drain water, then mash the potatoes with milk and butter.  Add salt and pepper to taste.

Heat a separate pan to medium-high.  Score the fatty side of each steak and sprinkle with salt, pepper and a light drizzle of olive oil.  Place steaks into the pan and cook for approximately 7 minutes per side, then rotate the steaks to sear the ends.  Once desired doneness is achieved, remove steaks from the pan and let rest for 5 minutes.

Plate steaks and mashed potatoes. Top the steaks and/or mashed potatoes with the red wine reduction.