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Champagne Steak Recipe

Champagne Steak Recipe

Champagne Steak Recipe


  • 4 steaks (New York Strip) with bone and fat removed
  • 1 tsp. freshly ground black pepper
  • 3 tbsp butter, unsalted
  • 1/2 cup red wine
  • 4 tbsp Cherchies® Champagne Mustard
  • 1 1/2 cups cream


Sprinkle both sides of each steak with pepper. Melt the butter in a heavy skillet that will hold all the steaks in a single layer. Sauté the steaks for 4 minutes on each side over medium heat. Remove the steaks to a heat-proof serving platter and keep them warm in a 180 degree oven.

Add the red wine to the pan in which the steaks were sautéed. Turn to high heat. Add the Cherchies® Champagne Mustard and blend it into the sauce for about 1 minute. Add cream. Reduce heat and simmer 4 minutes, stirring occasionally. (Sauce should be thick enough to coat the back of the spoon.)

Remove the steaks from the oven. Pour the sauce over the steaks and serve.

Serves 4