Friday, 19 December 2008

Tyler Florence's Ultimate New York Strip Steak with Brandied Mushrooms and Fresh Thyme

This week in Tyler Florence Fridays, I made steak and mushrooms. I was just in that kind of mood. I liked how this had some of the classic French stylings with the peppercorns, brandy and cream but for me the real star of the dish was the mushrooms. I could have eaten a plate with just them. I served the steak and mushrooms on a bed of thinly sliced russet potatoes that I roasted in a single layer on a parchment-lined baking sheet and seasoned with olive oil, sea salt, rosemary and thyme. On the side I served a spinach salad with a blue cheese dressing. Pub fare at it's finest. For a fun change, we tried a sparkling Malbec with our feast - it was a lot of fun, like pop for grown-ups. The bubbles made it seem lighter and good with the steak, I thought.

New York Strip Steak with Brandied Mushrooms and Fresh Thyme - The Ultimate - Tyler Florence

4 New York strip steaks, each about 1 1/2 inches thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
Leaves from 2 sprigs fresh thyme
2 cloves garlic, chopped
1/4 cup brandy
1/2 cup heavy cream

Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.
Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.
And for dessert.....
I made Prudy's Mom's Best Cinnamon Rolls with Maple Cream Cheese Frosting. Prudy being Prudence Pennywise, who's food is so wonderfully delectable, I had to assume her mom's would be out of this world! Mom didn't let me down, these rolls were so light and delicious, we have been eating the leftovers for breakfast with clementines and coffee. I highly recommend them.


Addicted to Tyler Florence Fridays yet? Come play with us in this brand new cooking group where you decide which Tyler Florence recipe to make each week. Choose, create and share - round-up every Friday on the TFF blogsite.