SIGNATURE

Steaks with Red Wine Jus & Garlic Frites

Total Time: 45 Min

Dinner

About this recipe

Steaks with Red Wine Jus & Garlic Frites is a delightful dish that elevates New York strip steaks with a rich, savory sauce that features Holland House® Red Cooking Wine. This cooking wine adds depth and complexity to the sauce, enhancing the flavors of garlic, peppercorns, rosemary, and a hint of sugar. It brings a richness to the dish, marrying perfectly with the steaks.

Prep Time: 15 Min

Cook Time: 30 Min

Yield: 6 servings

Ingredients

Garlic Frites

  • 12 ounces (1/2 bag) frozen french fries
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon ground black pepper

Steak

  • 2 pounds boneless New York strip steaks (1 - 1/2 inches thick)
  • 1 tablespoon olive oil

Red Wine Jus

  • 1/2 cup Holland House® Red Cooking Wine
  • 1 clove garlic, smashed
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon fresh rosemary leaves
  • 1/4 teaspoon sugar
  • 2 tablespoons. cold butter

Directions

For garlic frites

  1. Bake french fries as directed on package.
  2. Combine oil, garlic, rosemary and pepper in large bowl.
  3. Add warm fries; toss gently and keep warm.

For steak

  1. Season both sides of steaks generously with kosher salt and ground black pepper.
  2. Heat oil in cast - iron pan on high heat.
  3. Sear 2 min. on each side or until well browned.
  4. Place skillet in oven. Bake 6 - 10 min. or to desired doneness.
  5. Let stand 10 min. before slicing to serve.

For red wine jus

  1. Combine all ingredients except butter in small saucepan. Bring to boil on high heat.
  2. Simmer on medium - low heat 10 min. or until sauce is reduced by half.
  3. Remove from heat. Add butter; swirl pan until butter is melted.
  4. Add any accumulated steak juices; keep warm.
  5. Slice steaks, drizzle with red wine jus and serve with warm fries.

Tips

  1. Check doneness of steaks with thermometer. They will continue to cook after removing from oven. As a general rule of thumb: 120°F for rare, 130°F for medium rare and 140°F for medium.
  2. Prepare using boneless sirloin steaks instead of New York strip steaks for budget friendly alternative.

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