Sunday, February 7, 2010

Pan Seared New York Strip Steak with Wild Mushroom Saute and Pink Peppercorn Sauce

Certainly one of the most decadent dinners I have yet to create. Simply made in three easy steps and versatile enough that you can use your favorite cut of beef and whatever mushrooms you desire. The sauce is even versatile in that if you don't care for the perfumed, aromatic flavor of pink peppercorns you can easily substitute crushed black peppercorns instead for a more spicy sauce. I've created this recipe using a steak large enough to serve two comfortably and thought that more romantic for Valentine's Day. This is a great dish for sharing and feeding each other making the evening very romantic. I hope you enjoy.

Pan Seared New York Strip Steak with Wild Mushroom Saute and Pink Peppercorn Sauce


Wild Mushroom Saute:
1 tsp. unsalted butter
1 tsp. olive oil
1 Tbsp. shallots, chopped
2 garlic cloves, minced
3 cups assorted mushrooms, quartered
1/4 cup dry sherry
salt and pepper

Pan Seared Steak:
1 tsp. unsalted butter
1 tsp. olive oil
1/2 lb. New York Strip Steak
salt and pepper

Pink Peppercorn Sauce:
1 tsp. unsalted butter
1 tsp. olive oil
2 Tbsp. shallots, chopped
2 garlic cloves, minced
4 Tbsp. cognac
2 tsp. dijon mustard
2 Tbsp. pink peppercorns, cracked
1/4 heavy cream
2 Tbsp. chives, chopped
salt and pepper

Begin by preparing the wild mushroom saute. Melt one teaspoon of butter and 1 teaspoon of olive oil in a large saute pan. Add 1 Tablespoon of chopped shallots and 2 minced garlic cloves and saute on medium until the shallots are translucent, about 2 minutes. Add the mushrooms and cook for about 3 to 5 minutes. Remove the pan from the heat and add the dry sherry. Return pan to heat and cook until the sherry is evaporated and the mushrooms have cooked down. Season with salt and pepper if desired. Pour into bowl, cover to keep warm and reserve.

Preheat oven to 375'

Make sure steak is at room temperature before cooking. Season the steak with salt and pepper if desired. Using the same saute pan melt 1 teaspoon of butter and add 1 teaspoon of olive oil. Heat on medium high until the butter and oil are very hot and the foam from the butter is gone. Place the steak in the pan and do not touch for about 2 or 3 minutes to get a good sear. Turn the steak and place in oven. Cook steak until desired doneness is reached. (120' for rare, 125; for medium rare and 130' for medium) Carefully remove hot saute pan from oven, place the steak on a plate and loosely cover with aluminum foil. Let steak rest while preparing the sauce.

Carefully wipe the saute pan if necessary with a paper towel. On medium high heat, melt the last of the butter and add the last of the olive oil. Saute the shallots and garlic until the shallots are translucent. Remove pan from heat and add the cognac. Place back on the heat and add the dijon mustard and pink peppercorns, whisking it in to blend thoroughly and scraping up all the bits (called fond) from the bottom of the pan. Add the heavy cream and continue to whisk. Reduce until slightly thickened and add the chopped chives.

Slice the steak into thin strips and top with peppercorn sauce and sauteed mushrooms to serve.

Nutrition Facts
2 Servings
Amount Per Serving
Calories 579.8
Total Fat 30.9 g
Saturated Fat 14.4 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 12.8 g
Cholesterol 121.3 mg
Sodium 209.5 mg
Potassium 804.1 mg
Total Carbohydrate 9.1 g
Dietary Fiber 2.5 g
Sugars 2.1 g
Protein 28.5 g

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