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New York Strip Steak with Cognac Butter and Portobello Mushroom Ragout Recipe

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This recipe for New York Strip Steak with Cognac Butter and Portobello Mushroom Ragout, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Jansen
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Strip Steaks:

cup butter
1 garlic clove, peeled and halved
cup cracked black peppercorns
2 tablespoons coarse salt
cup Worcestershire sauce
cup cognac -or- brandy
4 (12 ounce) NY strip steaks/tenderloin/sirloin steaks



Mushroom Ragout:

cup olive oil
cup chopped shallots
cup finely diced tomatoes
2/3 cup heavy cream
cup beef -or- vegetable stock
cup chopped fresh basil
cup chopped Italian parsley
Salt and white pepper
1 pounds fresh portobello mushrooms

Directions:
Directions:
To prepare the steaks: Rub steaks with garlic clove, salt and cracked pepper. Marinate in Worcestershire sauce for 1 hour, minimum.

To prepare the ragout: Grill mushrooms whole, then coarsely chop into cubes. Pour olive oil in pan, add mushrooms and shallots, and saute until soft. Add tomatoes, heavy cream, and stock. Simmer and reduce for about 10 minutes. Add herbs and seasonings and remove from heat. Keep warm if using immediately.

To cook steaks and prepare cognac butter: Sear steaks in a heavy skillet on high heat to desired temperature, remove from heat. Add cognac and flame off, then whisk in the butter.

Place mushroom ragout on plate. Cut steaks across the grain into " slices. Fan steaks on top of ragout and drizzle with cognac butter. Garnish as desired. Serve immediately.

 

 

 

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