Roasted New York StripWith New Potatoes and Summer Corn

Serves 4



  • 2 tbsp extra-virgin olive oil
  • 3 cups new potatoes, quarter sized
  • 16 pearl onions, peeled
  • 1 cup applewood smoked bacon, thick cut, 1/4-inch x 1-inch pieces
  • 5 sprigs thyme
  • 4 cloves garlic
  • 1 cup fresh corn kernels
  • 1 cup cherry tomatoes, halved
  • 2 tbsp canola oil
  • (2) 14-16 oz New York strip steaks
  • 1 tbsp butter
  • 1/2 cup shallots, thinly sliced
  • 1 cup Beringer Founders’ Estate Cabernet Sauvignon
  • 2 tbsp green peppercorns in brine, drained and rinsed
  • 1/2 cup heavy cream
  • 1 cup beef stock (reduced from 2 cups of store-bought stock)
  • fresh cracked pepper, kosher salt


  • Preheat oven to 400°F.
  • Toss potatoes with onions, bacon, thyme, garlic, olive oil, salt and pepper.
  • Lay onto a sheet tray lined with foil. Roast in oven until tender, about 30 minutes.
  • If corn is sweet and tender, add it raw along with tomatoes once vegetables are removed.
  • If corn is not sweet, add to vegetables in the last 10 minutes of roasting.
  • Heat canola oil over medium-high heat in a large sauté pan.
  • Season steaks with salt and pepper.
  • Sear on each side until caramelized. Transfer to a rack.
  • Roast to an internal temperature of 125ºF.
  • Allow steaks to rest
  • In the same pan while the meat is roasting, add butter and shallots.
  • Cook shallots over medium heat until tender.
  • Add Beringer Founders’ Estate Cabernet Sauvignon and reduce by 3/4.
  • Add green peppercorns, heavy cream and beef stock, and reduce by half again to make a sauce.
  • Season as needed.
  • Place steaks on a plate with potatoes and bacon.
  • Spoon sauce onto plate and serve.

Pair with




Pair with this new blend of Beringer Founders’ Estate Cabernet Sauvignon, which was sourced from some of California’s most renowned and emerging appellations. More than half of the wine comes from coastal vineyards, including ones in Paso Robles and Monterey. Vineyards in Lodi, San Joaquin and Sacramento counties comprise the balance of the blend, which has a distinct varietal profile full of dark, rich, red fruit characteristics, enriched by toasted oak and spice from aging on French oak.