New York Strip Steak with Brandied Mushrooms and Fresh Thyme

Name: New York Strip Steak with Brandied Mushrooms and Fresh Thyme
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters brandy; 2 cloves garlic, chopped; 118 milliliters heavy cream; 4 servings Kosher salt and freshly ground black pepper; 907 grams wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole; 4 servings Extra-virgin olive oil; 4 New York strip steaks, each about 1 1/2 inches thick; 1 leave from 2 sprigs fresh thyme

New York Strip Steak with Brandied Mushrooms and Fresh Thyme might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 53g of protein, 58g of fat, and a total of 784 calories. valentin day will be even more special with this recipe. Head to the store and pick up new york strip steaks, mushrooms, heavy cream, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes about 37 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking.

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Cooking Oil

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Frying Pan

Sprinkle the steaks all over with salt and pepper.

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Salt And Pepper

Steak

Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are.

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Steak

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Frying Pan

Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

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Steak

Sauce

Meat

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Aluminum Foil

Tongs

Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then 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. Take the pan off the heat, add the brandy, and cook until almost evaporated.

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Salt And Pepper

Mushrooms

Olive Oil

Brandy

Garlic

Thyme

Cooking Oil

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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.

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Salt And Pepper

Mushrooms

Cream

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Frying Pan

Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.

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Salt And Pepper

Sauce

Steak

Equipment

Frying Pan

Aluminum Foil

Tongs

Ingredients

Servings:

59milliliters

brandy 2cloves

garlic, chopped 118milliliters

heavy cream 4servings

Kosher salt and freshly ground black pepper 907grams

wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole 4servings

Extra-virgin olive oil 4

New York strip steaks, each about 1 1/2 inches thick 1leave

from 2 sprigs fresh thyme

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Matanzas Creek Alexander Valley Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 28 dollars per bottle.