Strip steak with wild mushrooms, sherry, and crème fraîche.
SHOPPING: Mix of chanterelles, shiitake, maitake. Dry sherry (Amontillado or Fino).
Ingredients
Scale
Measurement units
- 2 piece NY strip steak
- 1 tsp Kosher salt
- 2 tbsp Vegetable oil
- 4 tbsp Butter
- 1 lb Mixed wild mushrooms
- 3 tbsp Shallots, minced
- 4 sprigs Fresh thyme
- ⅓ cup Dry sherry
- ⅓ cup Beef stock
- ½ cup Crème fraîche
- 1 tbsp Fresh chives
Ingredients
Scale
Measurement units
- 2 piece NY strip steak
- 1 tsp Kosher salt
- 2 tbsp Vegetable oil
- 4 tbsp Butter
- 1 lb Mixed wild mushrooms
- 3 tbsp Shallots, minced
- 4 sprigs Fresh thyme
- ⅓ cup Dry sherry
- ⅓ cup Beef stock
- ½ cup Crème fraîche
- 1 tbsp Fresh chives
Instructions
Dry the brine
Salt steaks, refrigerate 24 hours.
Ingredients
- steaks (2 piece)
- salt (1 tsp)
Brown in pan
Sear in hot cast iron 4-5 minutes per side. Rest.
Equipment
- cast iron
Ingredients
- oil (2 tbsp)
Make the sauce
Add butter. Cook mushrooms until golden. Add shallot and thyme. Add sherry, reduce. Add stock, reduce by half. Stir in crème fraîche.
Equipment
- cast iron
Ingredients
- butter (4 tbsp)
- mushrooms (1 lb)
- shallots (3 tbsp)
- thyme (4 sprigs)
- sherry (⅓ cup)
- stock (⅓ cup)
- crème fraîche (½ cup)
Sauce the steaks
Spoon sauce over steaks. Garnish with chives.
Ingredients
- chives (1 tbsp)
Before you cook
Cook notes
- • SHOPPING: Mix of chanterelles, shiitake, maitake. Dry sherry (Amontillado or Fino).
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