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New York Strip Skillet Steaks With Dijon Mushroom Sauce

by , Chef , Ellerbe Fine Foods, Fort Worth, Texas

New York Strip Skillet Steaks With Dijon Mushroom Sauce

Serves 2

This recipe is great for a weekday dinner. It’s simple and can be prepared in under an hour, so it’s a perfect family meal after a busy day.

    • Steak Marinade
    • 2 Certified Piedmontese New York strip steaks (8-ounce or 12-ounce)
    • 2 teaspoons fresh rosemary, finely chopped
    • 1 teaspoon fresh flat leaf parsley, finely chopped
    • 2 tablespoons fresh thyme, finely chopped
    • 1/4 teaspoon kosher salt
    • 3 garlic cloves
    • 3/4 teaspoon whole black peppercorns
    • 1 tablespoon extra-virgin olive oil
    • Dijon Mushroom Sauce
    • 1 tablespoon extra-virgin olive oil
    • 1 small red bell pepper, julienned
    • 1/2 sweet yellow onion, julienned
    • 2 cups button mushrooms, thinly sliced
    • 1/3 cup sherry
    • 1/2 cup veal stock or beef stock
    • 2 teaspoons Dijon mustard
    • 1/4 cup heavy whipping cream
    • 1/4 teaspoon kosher salt
    • 2 teaspoons fresh flat leaf parsley, finely chopped

    In a mortar and pestle, combine all marinade ingredients except steaks. Work the marinade until it forms a smooth paste. Rub the marinade evenly on both sides of the steaks and place in the refrigerator for at least 30 minutes to marinate.

    Preheat oven to 200°F.

    Remove the steaks from the refrigerator and lightly sprinkle with kosher salt on both sides. Heat a large skillet over high heat. Once the skillet is hot, add the extra virgin olive oil. Place the steaks in the skillet and cook for 1 minute (for the 8-ounce steak), and 1 1/2 minutes (for the 12oz steak). Flip the steaks and repeat for the same amount of time on the opposite side. Once the steaks have cooked on both sides, remove them from the skillet and place on a baking sheet in the warm oven to hold until serving.

    Reduce the heat of the pan to medium and add the mushrooms. Sauté for 30 seconds then add the peppers, onions, and salt. Sauté until the peppers begin to soften (approximately 1 minute).

    Increase the heat back to high and add the sherry. Continually stir until all of the liquid is evaporated. Add the stock and Dijon mustard while continually stirring until the liquid has reduced by one half. Finally add the cream and chopped parsley. Let the sauce reduce until slightly thickened.

    While the sauce is reducing, remove the steaks from the oven and place them on a serving platter. Pour the sauce over the steaks. Serve with roasted potatoes.

    Pairing: Syrah

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