NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS AND FRESH THYME
Steps:
- 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.
FILETS WITH MUSHROOM & BRANDY CREAM SAUCE
This silky sauce, brimming with a quartet of mushrooms and flavored with a splash of brandy, will turn any steak into a special treat. -Tina Eliopoulos, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings (2 cups cream sauce).
Number Of Ingredients 14
Steps:
- In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated., Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt., Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.
Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 426mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE
Categories Beef Mushroom Sauté Father's Day Blue Cheese Rosemary Steak Brandy Winter Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.
- Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.
- Heat heavy large skillet over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.
- Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits. Add mushroom mixture. Boil until liquid is thick enough to coat spoon lightly, about 5 minutes. Add 1 cup cheese; stir just until cheese melts, about 1 minute. Season sauce to taste with salt and pepper.
- Spoon sauce over steaks. Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.
STEAKS WITH MUSHROOMS
For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. -Jeanette K. Cakouros, Brunswick, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.
Nutrition Facts : Calories 197 calories, Fat 15g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 737mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein.
NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS
Make and share this New York Strip Steak With Brandied Mushrooms recipe from Food.com.
Provided by CookingONTheSide
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 T of the oil in large skillet over medium-high heat.
- Season steaks with 1 t of the salt and 1/4 t of the pepper.
- Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare.
- Remove steaks and cover loosely with foil to keep warm.
- In same skillet, add the remaining 1 T oil.
- Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft.
- Add thyme, 1/4 t salt and garlic and cook for 2 more minutes.
- Remove mushrooms with a slotted spoon; place in a bowl.
- In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute.
- Add cream and cook 2-3 minutes, until slightly thickened.
- Return mushrooms and their juices to the pan and simmer for 2 more minutes.
- Season with the remaining 1/4 t salt and 1/4 t pepper.
- Serve with steak.
Nutrition Facts : Calories 903.8, Fat 62.5, SaturatedFat 25.6, Cholesterol 270.4, Sodium 1042.8, Carbohydrate 9.2, Fiber 2.4, Sugar 4.5, Protein 66.2
TIPSY MUSHROOMS (WITH BRANDY)
The best choice when you want to pamper and impress your loved ones in style. Great side dish with grilled meats ..! AND the ease of preparation in just over 7-8 minutes is a DEFINITE BONUS.
Provided by Mini Ravindran
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice the mushrooms into fours.
- Melt the butter in a skillet.
- Add to the pan and sauté on high heat until soft for about 5 minutes.
- Remove from the heat and carefully add the brandy to avoid flame ups.
- Return to the heat and cook until pan juices have slightly thickened.
- Serve warm.
PAULA'S BRANDIED STEAKSIDE MUSHROOMS
Make and share this Paula's Brandied Steakside Mushrooms recipe from Food.com.
Provided by Barb G.
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, sauté the sliced mushrooms in the butter until brown; sprinkle liberally with seasoning salt.
- Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms.
- Add the brandy and continue to simmer until mushrooms are tender, serve with steak or roast beef, enjoy.
Nutrition Facts : Calories 372.2, Fat 24.2, SaturatedFat 14.8, Cholesterol 61.1, Sodium 349.4, Carbohydrate 14.6, Fiber 3.4, Sugar 7.4, Protein 10.8
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BRAISED STEAK WITH ONIONS AND MUSHROOMS IN A BRANDY BEEF GRAVY
From coveredrecipe.com
Estimated Reading Time 1 min
- Season the steaks on both sides with salt and pepper and press into the meat. Heat a heavy-based casserole dish with butter and oil over medium heat. Brown the steaks well on both sides, remove and set aside.
- Add the onions and cook for 5 minutes. Add the garlic. Now stir in the brandy, tomato puree and stock. Bring to the boil and turn off the heat. Return the steaks to the pan and add the bay leaf and mushrooms.
- Cover and bake for approx 90 minutes. Keep an eye on the liquid to to be sure that it does not evaporate. If needed, add a few splashes of water or keep some extra stock to hand.
- Combine the mustard powder, cornflour and water in a small cup and mix until blended and smooth. Remove the casserole dish from the oven. Place the steaks onto warmed plates.
STEAK DIANE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
4.9/5 (27)Total Time 35 minsCategory Main DishCalories 339 per serving
- Steaks should be 1-inch thick or less. If steaks are too thick place a piece of plastic wrap over the top and pound with a meat mallet. Season both sides of the steak with ⅛ teaspoon of kosher salt and black pepper. Allow to sit at room temperature for 15 minutes.Mince garlic and small onion (or shallots). Wipe mushrooms clean and cut into slices.Heat a large cast iron skillet to medium-high with 1 Tablespoon of vegetable oil. Once hot, add both steaks to the pan and sear for 4-8 minutes on the first side to form a brown crust. Flip and sear another 4-8 minutes on the opposite side. Internal temperature of the steak should read at least 145°F. Remove the steaks, place them on a plate, cover with foil, and allow to rest.
- Reduce the heat the medium and add 1 Tablespoon butter to the pan. Once the butter is melted add the sliced mushrooms and a pinch of salt and pepper. Saute for 1-2 minutes, stirring often.Add the garlic and onions or shallots to the skillet and saute for another 2-3 minutes, stirring often.
- Remove skillet from heat, add ¼ cup of Cognac or brandy to the pan, and return to the heat. Be careful as alcohol may cause a flame.Saute for 1-2 minutes and allow the alcohol to cook down.Add 1 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire sauce, and ½ cup of beef broth. Stir to incorporate.Add ¼ cup heavy whipping cream to the skillet. Stir and allow to cook for 5 minutes or so. The sauce should thicken a bit as it cooks.
- Return the steak along with their juices to the pan and cook for another 2 minutes or so. Remove steaks from pan and cut into slices.Serve with a generous portion of the mushroom sauce and chopped chives or parsley for garnish (optional). Enjoy!
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