- 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.