New York Steak With Cognac Butter and Portabella Mushroom Ragout

Submitted by Kim in Walnut Creek

"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!"

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 4

ingredients

• For Steaks

• 4 New York strip steaks
• 118.29 ml butter
• 1 garlic clove, peeled and halved
• 118.29 ml cracked black peppercorns
• 29.58 ml coarse salt
• 59.14 ml Worcestershire sauce
• 118.29 ml cognac or 118.29 ml brandy

• For Mushroom Ragout

• 680.38 g fresh portabella mushrooms
• 59.14 ml olive oil
• 118.29 ml chopped shallot
• 118.29 ml finely diced tomatoes
• 157.80 ml heavy cream
• 118.29 ml beef stock or 118.29 ml vegetable stock
• 118.29 ml chopped fresh basil
• 118.29 ml chopped Italian parsley
• salt and pepper

directions

1. To prepare the steaks: Rub steaks with garlic clove, salt and cracked pepper. Marinate in Worcestershire sauce for 1 hour minimum.
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. 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. 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!