| Cuisine: American | Type: Main Course | Serves: 2 |
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Source:
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Penzey's Catalog Winter 1997 |
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Attributes:
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Comments:
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This is best using NY Strip steaks but T-bones or Porterhouse steaks will do. |
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Serving Suggestions:
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Serve with Potatoes Anna |
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Ingredients:
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2 lg NY strip steaks at least 1" thick 2-4 tsp. cracked black pepper 1 tbs. olive oil 2 cloves fresh garlic 1 tsp. salt Sauce: 1/2 cup red wine 1/2 cup water 1/2 cup heavy cream Mushrooms: 8-10 large mushrooms 1 tbs. dripping from steak 1/2 tsp. salt 1/8 tsp. garlic granules or powder |
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Instructions:
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1. Trim the steaks and save trimmings for mushrooms. Rub with olive oil. Peel and smash garlic and rub on both sides of steak, then discard. Sprinkle with salt, and press cracked black pepper on both sides, to taste. Cover with plastic wrap and refrigerate for a few hours. 2. Heat a large, heavy-duty skillet. Start the heat high, when the pan starts to smoke, throw on the steaks. Seven minutes per side is about a perfect medium rare for thick steaks. When done, remove the steaks to a warm platter and keep in warm oven while finishing mushrooms and sauce. 3. Deglaze with red wine, cook till wine boils away, then add water. Let boil till half gone, then add half the cream, stirring briskly. Keep stirring until sauce thickens. Add more cream to thicken more, if necessary. Pour a small amount on steaks when serving and serve the rest at the table. 4. Slice stems off mushrooms. Heat a separate pan over medium-high heat when steaks are put on to cook. Add trimmed fat from steaks and cook until there is some fat in the pan. About half-way through cooking the steaks, add the mushrooms, cap down, in one layer. Sprinkle with salt and garlic. Flip after 3 minutes. Cover the pan for 2 minutes, remove the cover and cook another 2 minutes. Serve with the steaks. 5. For additional flavor in the sauce, pour the wine first into the mushroom pan, stir, then pour into the steak pan and proceed as above. |
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Related recipes:
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None |
2001-03-10