Mushroom-Stuffed New York Strip

In a small sauté pan, melt butter over medium-high heat. Add onion and cook until transparent. Add mushrooms and continue to cook until liquid has evaporated, about 4 minutes. Add the wine and deglaze (cook until most of the liquid has evaporated, about 2 minutes). Season with salt and pepper and allow to cool.

Cut a deep pocket horizontally into side of steak, careful not to cut all the way through steak. Place 1 tablespoon of mushroom mixture into pocket and skewer with toothpicks to close. Season with salt and pepper.

Melt remaining 2 tablespoons butter over medium-high heat in an oven-proof cast-iron skillet. Cook steak for 4 to 5 minutes and carefully flip to other side. Place the skillet with the steak in oven and cook for an additional 5 minutes for medium-rare. Remove from oven and allow steak to rest on a plate for 5 minutes before serving.

Remove toothpicks and top with remaining mushroom mixture and prepared béarnaise sauce.