New York Strip Steaks with Brandied Mushrooms
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 278.6
- Total Fat: 12.8 g
- Cholesterol: 59.0 mg
- Sodium: 989.8 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.6 g
- Protein: 27.3 g
View full nutritional breakdown of New York Strip Steaks with Brandied Mushrooms calories by ingredient
Number of Servings: 10
Ingredients
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5 New York strip steaks, each about 1/2 inch thick (about 6 oz each)
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
Leaves from 2 sprigs fresh thyme
2 cloves garlic, chopped
6 ounces brandy
1/2 cup half and half
Directions
Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle steaks all over with salt and pepper. Place steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on thickness. Remove to a platter and cover loosely with aluminum foil to keep warm while you make the sauce.
Put the saute pan back over medium-high heat and add the remaining olive oil. When smoking, add mushrooms and cook, stirring, about 10 minutes, until golden brown. Add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.
Serving Size: 3 ounces (of the steak)
Put the saute pan back over medium-high heat and add the remaining olive oil. When smoking, add mushrooms and cook, stirring, about 10 minutes, until golden brown. Add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.
Serving Size: 3 ounces (of the steak)
