- 6
Ingredients
- 2 tbsp extra virgin olive oil
- 6-1/2 lob New York strip steaks, cut 1 inch thick
- salt and freshly ground pepper
- 1/2 c. minced shallots
- 1-280 gram jar of preserved sliced porcini mushrooms in oil, drained
- 1/2 c. brandy
- 1/2 c. chicken stock
- 1/2 c. creme fraiche
- 1/4 c. chopped chives
Preparation
Step 1
1. Heat 2 large skillets until veyr hot. Add 1 tbsp of olive oil to each pan and swirl. Season the steaks with salt and pepper; add 3 to each skillet. Cook over moderately high heat, turning once or twice, for about 8 minutes total for medium rare meat. Transfer the steaks to a large platter and keep warm
2. Pour out all but 1 tbsp of the fat from each skillet. Add half of the shallots to each skillet and cook over moderate heat, stirring, until slightly softened, about 2 minutes. Add half of the porcini to each skillet and cook, stirring occasionally, until golden, about 2 minutes. Add half of the brandy to each skillet and scrape up any browned bits stuck to the sides and bottoms of the pans. Add half of the stock and creme fraich to each skillet and simmer until slightly thickened, about 1 minutes.
3. Scrape the sauce from 1 skillet into the other and add any accumulated juices from teh steaks. Stir in the chives and season with salt and pepper. Sppon the sauce over the steaks and serve.