Recipe #1. So I chose this as my first recipe because of Adam :) I knew he would get scared away if I chose something too off the wall at first so I chose THE most normal of recipes that I could and the funny thing is. He loathes mushrooms. AND this recipe calls for the use of Brandy, which is a sore subject because one time when I tried to cook with red wine, I did not cook the alcohol all the way out and I was sick all night AND I was pregnant! but don't worry! I did it right this time and it was PERFECTION. mmm. I have NEVER tasted something soooo yummy in my whole life. If you think a regular sauteed mushroom is amazing. just wait, i mean it. Adam, on the other hand, who hates mushrooms still continues to hate them. But he was a champ and he did try it.. and he hated it and spit it out. It looked like he was going to vomit, BUT he is REALLY weird about food. He will say he does not like something, he will try it for me and say its not bad or its even good and will continue to shun it. He is crazy. But who doesn't like a good ol' bacon cheeseburger? Can you blame him? :)
Adam and I cooked together and made this our date night last week. It was fun and we had a sitter come to the house to watch the boys..
*** *NOTE* This recipe belongs to Tyler Florence! It is not mine in any way, shape or form. ***
* This was copied and pasted from foodnetwork.com *
Ingredients
- 4 New York strip steaks, each about 1 1/2 inches thick
- 1/2 cup Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 pounds white 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
Directions
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.
*** *NOTE* This recipe belongs to Tyler Florence! It is not mine in any way, shape or form. ***
*This was copied and pasted from foodnetwork.com*
The wording may be a little different form the book but it is the same recipe. And it is perfect. The only thing i changed was i sauteed the mushrooms for about 20 minutes instead. I like them VERY soft and it may have been because I was too hungry and impatient to wait the oil to be smoking :) Some of the mushrooms were not cooked inside, like 2 or 3. Enjoy!!! And let me know what you thought!
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