Prep 10 mins
Cook 30 mins
This recipe comes courtesy of the Chicago Tribune Sunday paper. I tried it out on my boyfriend and he loved it. There are alot of steps but it is worth the end result. If you can't find the enoki mushrooms, then just use a small can mushroom stems/pieces you have on hand.
- 4 (8 -10 ounce) New York strip steaks, cut 1-inch thick
- 2 cups good-quality canned beef broth
- 2 ounces unsalted butter
- 1 lb fresh shiitake mushroom, cut 1/4-inch slices
- salt & freshly ground black pepper
- 1⁄3 cup port wine
- 1 (8 ounce) packagefresh enoki mushrooms
- 12 large scallions, cut up
- extra virgin olive oil, for brushing
- chopped fresh chives, for garnish
- About an hour before you serve set out the steaks at room temperature and build a fire in an outdoor charcoal grill or preheat a gas grill.
- Meanwhile, put the broth in a wide skillet, bring to a boil, and continue boiling until reduced to 1 cup, about 10 to 15 minutes; set aside.
- In a heavy skillet, heat 2 tablespoons of the butter over high heat until bubbling slightly.
- Add the shiitakes and sauté, stirring frequently, until they are lightly browned, 3 to 5 minutes.
- Season lightly with salt and pepper.
- Remove from heat and transfer the mushrooms to a bowl.
- Return the skillet to low heat, carefully pour in the Port, and, with a long kitchen match, carefully ignite.
- Let the flames die out on their own, then raise the heat.
- While stirring and scraping with a wooden spoon to deglaze any pan deposits, cook until the Port has reduced to 2 tablespoons, about 1 to 2 minutes.
- Stir in the reduced beef broth and continue cooking until the liquid has thickened slightly but is still fairly light, 2 to 3 minutes more.
- Stir the shiitake mushrooms and their juices back into the skillet and taste, adjusting the seasonings if necessary.
- Stir in the remaining 2 tablespoons of butter, one small piece at a time.
- Then stir in the mushrooms.
- Set the sauce aside, covering it to keep it warm.
- When the grill is hot, lightly brush the scallions with a little olive oil.
- Grill them until browned and tender but still crunchy, about 2 minutes.
- Set the onions aside and keep them warm.
- Season the steaks on both sides with salt and pepper, and then brush them with olive oil.
- Grill them until medium-rare, 3 to 4 minutes per side.
- Remove from the heat and let rest for a couple of minutes in a warm place.
- If necessary, reheat the sauce briefly.
- Place a grilled scallion on the side of each of 4 warmed dinner plates.
- Spoon most of the mushroom sauce in the middle of the plates, reserving a few tablespoons.
- Place a steak on top of the sauce, spoon the remaining sauce onto the center of the steak, garnish with chives, and serve immediately.