Pan-Seared Strip Steak With Mushrooms, Asparagus, And Vanilla-Cabernet Butter

• 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
• 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)

1. 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.)
2. 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.
3. 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.
4. 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 122u0b0F, 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.
5. 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.

red wine, sweet red wine, vanilla bean, shallot, unsalted butter, parsley, kosher salt, black pepper, black pepper, kosher salt, olive oil, unsalted butter, lemon juice, mushrooms, fresh asparagus spears, shallots

Taken from www.myrecipes.com/recipe/pan-seared-strip-steak-with-mushrooms-asparagus-and-vanilla-cabernet-butter (may not work)