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.


  • 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


  • 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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