NY Strip Topped with Creamy Mushrooms

This morning, I sent hubby an email asking him what he would want for supper if he could have anything he wanted. Not surprisingly, his answer was steak. We enjoy steak every so often, but hubby ALWAYS prepares it. I've never really felt comfortable with steak. It's usually expensive and I worry I'll ruin it. I've saved a few sites with recipes and pointers over the past year or so, and it's ridiculously outdated for a woman to feel that she can't prepare a steak.


I decided to base the dish off of two sites: one with a recipe for Gordon Ramsey's (sigh) Beef Fillet with a Gratin of Wild Mushrooms; and another with Alton Brown's technique for Pan Seared Steaks. Now, Ramsey's gratin wouldn't really work with the Alton Brown method, and I had already committed myself mentally to it. So, blasphemous blasphemer that I am, I altered Ramsey's recipe. No, I don't really feel blasphemous; I don't hold any chef in that high of a regard. It does feel slightly audacious though.

NY Strip with Creamy Mushrooms

• 3 tbsp olive oil
• 1 shallot, finely diced
• 1 clove garlic, finely diced
• 8 oz portobello mushrooms, finely diced
• 2 tbsp parsley, finely chopped
• 1 tbsp chives, finely chopped
• 6 tbsp (between 1/3 and 1/2 cup) heavy cream
• 1 tbsp butter
• salt and pepper

• 2 8-oz NY Strips (1 - 1 1/2 inch thick), fat trimmed off
• olive oil
• salt and pepper

Saute the shallot and garlic in 1 tbsp olive oil for a minute or two, until they start to become tender. Add 2 more tbsp olive oil and increase heat to high. Add mushrooms and saute approximately 7 minutes, stirring frequently. The mixture shouldn't have much moisture in it at all. Reduce to a simmer and stir in the herbs. Stir in the cream and butter. Stir occasionally until butter is melted. Salt and pepper to taste.

Here's the tricky bit. While you're preparing the sauce, you'll also be taking care of the steaks. Let the steaks warm to room temperature. Place a large cast iron skillet in the oven and turn on to 500F.

Rub salt, pepper, and olive oil onto each side of the steaks. Once the oven and skillet are heated, remove the skillet and place on a burner on high heat. Place the steaks on it; searing each side for 30 seconds, moving them only at the 30 second mark to turn them.

Return the skillet to the oven and cook for 3 minutes per side for a well done steak. Once the steaks are removed from the oven, allow them to rest for a few minutes before cutting and/or serving.

Serve with mushrooms spooned on top.