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Ingredientes
- 12 x scallions or possibly new onions
- 4 x New York Strip steaks - (8 to 10 ounce ea) cut 1" thick
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 Tbsp. unsalted butter - (2 ounce)
- 1 lb fresh shiitake or possibly oyster mushrooms sliced 1/4" thick
- 1/3 c. Cognac or possibly brandy
- 2 c. beef stock reduced to 1 c.
- 1 pkt enoki mushrooms stemmed
- Â Â (available at many supermarkets)
Direcciones
- Heat a grill. When warm, grill the onions for about 2 min on each side, or possibly till they are tender but crunchy. If you do not have a grill, blanch the onions in boiling salted water. Drain and keep hot.
- Season the steaks on both sides with salt and pepper. Reserve.
- In a heavy skillet, heat 2 Tbsp. of butter till bubbling slightly. Cook the shiitakes over high heat till they begin to brown slightly. Season lightly with salt and pepper. Remove from the pan and keep hot.
- Carefully pour the Cognac or possibly brandy into the warm skillet and ignite. Let the flame die out naturally. Reduce the Cognac to 2 Tbsp., scraping any loose bits which cling to the bottom of the pan. Stir in the reduced beef stock. Reduce the sauce till slightly thickened, but still very light. Return the mushrooms and their juice to the sauce and reduce more if necessary. Correct the seasonings.
- Stir in the remaining 2 Tbsp. butter, a little at a time. Stir in the enoki mushrooms. Set the sauce aside and keep hot.
- Grill the steaks on the preheated grill for 3 min on each side, or possibly saute/fry them in a very warm skillet with a little oil for 3 min on each side, or possibly till the meat is medium-rare. Remove from the heat.
- If necessary, reheat the sauce very gently.
- Divide the scallions or possibly new onions equally among 4 hot dinner plates. Spoon the mushroom sauce over the onions. Place a steak in the middle of each plate. Serve immediately.
- This recipe yields 4 servings.
- Comments:This recipe calls for scallions or possibly new onions. New onions are similar to scallions or possibly green onions, but slightly larger and the bulb end is rounder. If you can find new onions (try your local farmer's market) you'll appreciate the more assertive flavor and your guests will wonder how you managed to create such a distinctive taste.
- Wine Recommendation: I love all the great Cabernet Sauvignons of the Napa Valley with steak. Especially the wines of Heitz Cellars, Grgich Hills, Silver Oak and Caymus. If you can find a Robert Mondavi Reserve at your wine shop you'll discover one of my favorites and the perfect partner for this dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 108 | 49% |
| Total Fat 12.26g | 15% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 406mg | 17% |
| Potassium 560mg | 16% |
| Total Carbs 11.98g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 1.36g | 1% |
| Protein 6.21g | 10% |
