Recipe for New York Strip Steak with
Mushroom Sauce from Tyler Florence Serves 2. Can easily be doubled or tripled to serve 4 to 6 people.
2 New York Strip steaks about 1 ½ inch thick.
Freshly Ground Pepper
1 tbsp. Butter
1 tbsp. Peanut Oil
Extra Virgin Olive Oil
1 lb of wild mushrooms, trimmed, cleaned and stemmed, half chopped and half left whole
Leaves from 2 sprigs of fresh thyme.
2 cloves of garlic, chopped
¼ cup of Brandy
½ cup heavy cream
Heat the butter and peanut oil in a large sauté pan over medium high heat until they smoke. Generously salt and pepper steaks on both sides. Put the steaks in the pan and cook, turning to brown all sides completely until medium rare – about 8 to 10 minutes depending on the thickness of the steaks. Remove the steaks to a platter and cover loosely with aluminum foil to keep warm while cooking the sauce.
Put the sauté pan back over medium high heat and add ¼ cup of olive oil. When the oil is smoking, add the mushrooms and cook, stirring for about 10 minutes, until golden brown. Then add the thyme leaves and the chopped garlic seasoning well with salt and pepper. Toss a few more times to cook the garlic then remove the mushrooms to a platter.
Take the pan off the heat and add the brandy cooking it until it is almost evaporated. Add the cream and cook another 2 to 3 minutes until it is reduced by about one half and thickened. Return the mushrooms to the pan with whatever juices have accumulated on the platter and simmer the sauce for about two minutes until thickened again. Test for seasonings and add more salt and pepper if necessary.
Cover the pan, turn heat to low.
If you are making the spinach, sauté it now in a little butter and oil.
When ready to serve, slice the steak thinly against the grain. Top with mushroom sauce and serve.