Skill required: Beginner
1 tablespoon safflower oil, plus more if needed
4 boneless New York strip steaks, 1/2-inch thick
1/4 pound cremini mushrooms, cut into 1/4-inch thick slices
1/4 pound shiitake mushrooms, cut into 1/4-inch thick slices
1 cup homemade or store-bought low-sodium chicken stock
2 teaspoons Dijon mustard
1 tablespoon chopped fresh herbs (such as parsley, thyme or chives) for garnish
1. Heat oil in a 12-inch skillet over medium-high heat.
2. Season both sides of each steak with salt and pepper.
3. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. Do not flip steaks more than once.
4. Add more oil if needed. Transfer to a plate. Cover and let rest at least 5 minutes.
5. Add mushrooms to drippings in skillet and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes.
6. Add stock and juices from plate to skillet.
7. Bring to a boil, scraping up brown bits.
8. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes.
9. Pour sauce over steaks and sprinkle with herbs.
Yield: 4 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Return to Beef Recipes
Return to Recipe Index
Return to Pieces
Sar's Occasional Blog
Or, go to SarAdora's Spanking Erotica - main menu.