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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 is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Strip Steaks:

½ cup butter
1 garlic clove, peeled and halved
½ cup cracked black peppercorns
2 tablespoons coarse salt
¼ cup Worcestershire sauce
½ cup cognac -or- brandy
4 (12 ounce) NY strip steaks/tenderloin/sirloin steaks



Mushroom Ragout:

¼ cup olive oil
½ cup chopped shallots
½ cup finely diced tomatoes
2/3 cup heavy cream
½ cup beef -or- vegetable stock
½ cup chopped fresh basil
½ cup chopped Italian parsley
Salt and white pepper
1½ 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 ¾ 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 ½" slices. Fan steaks on top of ragout and drizzle with cognac butter. Garnish as desired. Serve immediately.

 

 

 

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