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    You are in: Home / Recipes / New York Steak With Cognac Butter and Portabella Mushroom Ragout Recipe
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    New York Steak With Cognac Butter and Portabella Mushroom Ragout

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    10 mins

    1 hr 15 mins

    Kim in Walnut Creek's Note:

    One of the top 100 recipes for 2007 from the Food Network. I tried it and boy is it delicious. The surprise is that's it easy too. This is definitely a special occasion meal!

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    Units: US | Metric

    For Steaks

    For Mushroom Ragout


    1. 1
      To prepare the steaks: Rub steaks with garlic clove, salt and cracked pepper. Marinate in Worcestershire sauce for 1 hour minimum.
    2. 2
      To prepare the ragout: Grill mushrooms whole, then coursely chop into 1/2 inch cubes. Pour olive oil in pan, add mushrooms and shallots, and saute until soft. Add tomatoes, heavy cream, and stock. Simmer and reduce for about 10 minutes. Add herbs and seasonings and remove from heat. Keep warm if using immediately.
    3. 3
      To cook steaks and prepare cognac butter: Sear steaks in a heavy skillet on high heat to desired temperature, remove from heat. Add cognac and flame off, then whisk in the butter.
    4. 4
      Place mushroom ragout on plate. Cut steaks across the grain into 1/2 inch slices. Fan steaks on top of ragout and drizzle with cognac butter. Garnish as desired. Serve immediately and enjoy!

    Ratings & Reviews:


    Nutritional Facts for New York Steak With Cognac Butter and Portabella Mushroom Ragout

    Serving Size: 1 (748 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1186.3
    Calories from Fat 844
    Total Fat 93.7 g
    Saturated Fat 42.6 g
    Cholesterol 330.8 mg
    Sodium 4151.4 mg
    Total Carbohydrate 27.3 g
    Dietary Fiber 7.2 g
    Sugars 6.8 g
    Protein 62.7 g

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