1 cup dry red wine (such as Cabernet Sauvignon)
1 cup sweet red wine (such as ruby Port)
1/2 vanilla bean pod, halved lengthwise
1/4 cups minced shallot
2 cups (1 lb.) unsalted butter, softened
2 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. kosher salt
1/4 tsp. black pepper
Steak with Mushrooms and Asparagus
2 (16-oz.) New York strip steaks, about 1 1/2-in. thick, at room temperature
1 tsp. black pepper
2 1/2 tsp. kosher salt, divided
2 tsp. olive oil
2 Tbsp. unsalted butter
2 tsp. fresh lemon juice (from 1 lemon)
4 cups mixed fresh mushrooms, cut into 1/2-in. pieces
1 lb. fresh asparagus spears, trimmed, cut into 1 1/2-in. pieces (about 3 cups)
2 small shallots, thinly vertically sliced (about 1 cup)
How to Make It
Prepare the Vanilla-Cabernet Butter: Combine dry red wine, sweet red wine, vanilla bean, and shallot in a small saucepan over high. Bring mixture to a boil, and cook without stirring, until mixture is thickened and reduced to about 1/4 cup, 15 to 20 minutes. Remove from heat, and cool for 20 minutes. Remove vanilla bean, scraping any syrup from bean, and discarding pod. (The mixture will have a thick syrupy consistency upon cooling.)
While syrup cools, place softened butter, parsley, salt, and pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat butter on medium speed until fluffy, about 2 minutes. Using a spatula, gently fold cooled syrup into butter, creating ribbons of syrup through butter, without mixing completely. Wrap Vanilla-Cabernet Butter in a piece of plastic wrap; shape into a log (7 to 8 inches long). Chill log until firm, about 20 minutes.
Prepare the Steak with Mushrooms and Asparagus: Heat a 10- to 12-inch cast-iron skillet over high. Sprinkle steaks on both sides with pepper and 2 teaspoons of the salt, pressing gently into steak to adhere.
Heat olive oil in preheated skillet; add steaks to hot oil, making sure they do not touch each other, and cook undisturbed for 3 minutes. Turn steaks, and cook on other side undisturbed, 3 to 4 minutes, adding butter to skillet, and spooning melted butter over steaks while they cook the last 2 minutes, until a thermometer inserted in thickest portion of the steaks reaches 122°F, for medium-rare. Transfer steaks to a plate, and drizzle with lemon juice; tent with aluminum foil to keep warm. Allow steaks to rest 10 minutes before slicing.
Without wiping skillet clean, add mushrooms to skillet over medium-high, and sprinkle with remaining 1/2 teaspoon salt; cook, stirring often, until mushrooms begin to brown, about 5 minutes. Add asparagus and shallots, and cook, stirring often, until mushrooms are deeply browned, and shallots and asparagus are crisp tender, about 5 minutes.
Slice steak against the grain. Divide mushroom mixture and steak slices among plates. Add a pat of Vanilla-Cabernet Butter to each, allowing butter to melt onto steak. Serve immediately.