Pan-Roasted New York Strip with Trefethen Cabernet Sauvignon & Shallot Confit
Serves 4
Our Cabernet Sauvignon with its ripe, focused flavors of cherry, boysenberry, and black currant with soft notes of cedar, bay leaf, and a savory earthiness pair perfectly with this NY Strip recipe.
Ingredients
- 2 New York Strip, 14-16oz
- 1 lb shallots, cleaned & left whole
- 1 cup Trefethen Cabernet Sauvignon
- 1 Tbsp butter
- 1 Tbsp brown sugar
- 1 sprig thyme
- cooking oil
- salt & pepper
Procedure
- 1In a heavy-bottomed saucepot, add butter and a splash of cooking oil. Heat until butter is melted and starts to brown.
- 2Add the shallots and sauté to keep shallots from burning. Reduce heat if needed and cook until well-browned. Add sugar, stirring to evenly coat the shallots.
- 3Reduce the heat and add the wine and thyme. Cook until shallots are tender, and the liquid has reduced to desired consistency.
- 4While the sauce is reducing, season your beef well with salt and pepper. Sear at high heat and cook to desired temperature. Allow meat to rest.
- 5Place beef on your favorite plate and top with copious amounts of shallot jus.
- 6Serve alongside whipped potatoes and your favorite seasonal vegetables. Enjoy!
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