New York Strip Steak With Brandied Mushrooms

Submitted by CookingONTheSide

"Got this from Redbook Magazine. You can also prepare your steaks on the grill, like we prefer."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 tablespoons extra virgin olive oil
• 4 (10 ounce) boneless New York strip steaks, each 1-inch thick
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon fresh ground black pepper
• 2 lbs white button mushrooms, left whole and untrimmed
• 1⁄2 teaspoon fresh thyme leave
• 3 garlic cloves, chopped
• 1⁄4 cup brandy
• 1⁄2 cup heavy cream

directions

1. Heat 1 T of the oil in large skillet over medium-high heat.
2. Season steaks with 1 t of the salt and 1/4 t of the pepper.
3. Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare.
4. Remove steaks and cover loosely with foil to keep warm.
5. In same skillet, add the remaining 1 T oil.
6. Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft.
7. Add thyme, 1/4 t salt and garlic and cook for 2 more minutes.
8. Remove mushrooms with a slotted spoon; place in a bowl.
9. In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute.
10. Add cream and cook 2-3 minutes, until slightly thickened.
11. Return mushrooms and their juices to the pan and simmer for 2 more minutes.
12. Season with the remaining 1/4 t salt and 1/4 t pepper.
13. Serve with steak.

Reviews

[Terriyaki 2]

This is not bad but, needed to add a little flour to think the sauce.

 

[adopt a greyhound]

Great steak. I made as written but only one steak. Served with French onion soup and Potatoes Gratin.

 

[inko9nito]

The sauce was amazing, and so easy! I didn't have brandy, so I used red wine but it was still very good. Will try brandy next time.

 

[bluemoon downunder]

My journey to making this superb recipe for tonight's dinner involved being initially drawn to it by Boomette's enticing photograph, and having I'mPat translating what "New York Strip Steak" is here! Then with "N" up in All New Zaar Cookbooks Tag, I grabbed the chance to tag this recipe. I was halving the recipe for two so got my butcher to cut two strips of porterhousee steak and (as a mushroom lover) with a generous interpretation of what half of two pounds of mushrooms meant, I was ready to go! Wonderfully clear instructions and this dish was just superb! I have only very rarely used brandy in cooking but after discovering the mushroom component of this recipe...WOW! We are not big steak eaters, but enjoyed this dish immensely. But I will be making mushrooms this way again - SOON! Garlic and thyme are just so perfect with mushrooms, but the brandy and cream: a superb taste sensation. I used low-fat cream as I've always found one can cut calories there without any appreciable loss of flavour and richness, and I needed to do that as I plan to make these often. Thanks for sharing yet another fantastic recipe, Lainey!

 

[Boomette]

DH cooked the steak on the bbq (which was 1 hour in a marinade with Montreal Spice Blend, soy sauce and olive oil). And I cooked the mushrooms in the skillet, followed all the steps. At the end, when the sauce with the mushrooms were ready, I added the juice of the cooked steak in it to give it more flavour. Nothing was wasted. It was so good. Even DS liked the mushrooms. Thanks Lainey. Made for Zaar Star Game