Peppercorn Demi Ny Strip Steak With Olive Oil Poached Mushrooms Recipes

GRILLED NY STRIP STEAK WITH PEPPERCORN AND HEINZ 57

Steps:

• Pat dry steaks and season with salt if desired. Coat evenly with coarsely ground peppercorns, pressing lightly.
• In a large, heavy skillet over medium high heat, combine oil and 1 Tbsp. of butter. Cook steaks for 4 to 7 minutes on each side, or until cooked to desired doneness. Transfer to serving plate.
• In the same skillet over medium heat, mix together Heinz 57® and remaining 1 Tbsp. of butter until heated through, stirring frequently. Drizzle sauce over steaks and serve immediately.
• TIP: Before removing paper wrapper from a stick of butter, lightly score each Tbsp. mark on paper to easily see measurements after the wrapper is removed.

MUCH ADO ABOUT MUSHROOM BEEF STEAKS POACHED IN ALE

Steps:

• To make the mushroom confit, melt butter in 1 tablespoon of the oil over medium-high heat in a large saute pan. Add onion and saute until they begin to turn translucent. Add mushrooms and cook until they give up their juices. Lower heat and cook until the mixture caramelizes, then season with salt and pepper to taste and remove to a bowl. Cover and set aside.
• In the same pan, heat the other tablespoon of oil over medium-high heat and sear the steaks about 2 minutes each side. Reduce the heat to low and add the ale. Maintain the ale at a simmer, just below boiling and cook uncovered until fork tender, about 45 minutes to 1 hour. Remove the steak to a carving board to rest. Increase the heat under the skillet to allow the ale to reduce by two-thirds. Season with salt and pepper, remove from heat and whisk in butter just before service.
• Slice steak into thin slices and arrange on a platter. Spoon mushroom onion confit over and spoon sauce around.

NEW YORK STEAKS IN GREEN PEPPERCORN SAUCE

Steps:

• Preheat oven to 150ºF.
• Cook steaks in two batches using the following procedure. Heat half of oil in large frying pan. When hot, add meat and cook 3 to 4 minutes over high heat.
• Turn meat over, season well and continue cooking 3 to 4 minutes. Remove meat from pan and keep steaks hot in oven.
• Place peppercorns in small bowl and add 2 tablespoons cream. Mash together and set aside.
• Add butter to pan and heat. Cook mushrooms, shallots and parsley 3 minutes. Season.
• Add cognac and cook 3 minutes over high.
• Mix in rest of cream and peppercorn mixture; cook 4 to 5 minutes over high.

NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS

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.