Ingredients
- 1 lb fingerling potatoes, halved
- 1 lb Brussels Sprouts, trimmed & halved
- 8 garlic cloves, halved
- 1 1/2 T fresh lemon juice
- 1 t lemon zest
- 1/2 t ground black pepper
- 5 1/2 T EVOO, divided
- 3 t kosher salt, divided
- 2 (12 oz each) 1 - 1 1/2 in thick New York strip steaks
- 1 1/2 t cracked black pepper
- 3 T butter, divided
- 12 oz crimini mushrooms, sliced
- 1/2 c chopped shallots
- 2 garlic cloves, minced
- 1/2 c Brandy
- 1/2 c beef stock
- 1 T Dijon mustard
- 1/2 T Worcestershire sauce
- 1/4 c heavy cream
- Garnish: chopped fresh chives
Preparation
Step 1
Preheat oven to 450. Toss first 6 ingredients, 3 1/2 T EVOO & 1 t salt together in Lg mixing bowl. Spread mixture in a single layer onto a Lg rimmed baking sheet. Roast 20 minutes until potatoes & Brussels sprouts are tender & browned, stirring halfway through cooking time.
Meanwhile pat steaks dry with a paper towel. Season steaks on both sides with cracked black pepper & 2 t salt.
Heat 1 T butter & remaining 2 T oil in Lg stainless steel or cast iron skillet over high heat. Add steaks & cook, flipping often, 5-6 minutes per side until thermometer inserted into thickest portion registers 130 (medium). Remove steaks from skillet; cover loosely with aluminum foil.
Reduce heat to medium & add mushrooms & shallots to skillet; cook stirring often 1-2 minutes. Add minced garlic & cook 1 more minute. Add Brandy stirring to deglaze skillet; cook 2 minutes or until reduced by half. Stir in beef stock, mustard & Worcestershire; bring to simmer & cook 3 minutes. Reduce heat to medium. Stir in cream & remaining 2 T butter until butter melts.
Cut steaks into 1/2 slices; top with mushroom sauce & garnish, if desired. Serve with potatoes & Brussels sprouts.
You'll also love
-
Crazy Banana Cake 0/5 (0 Votes) -
Bacon Cheese Onion Buds 0/5 (0 Votes)
You'll also love
-
Kale or Spigarello Salad 0/5 (0 Votes) -
Roasted Salmon with Crispy... 0/5 (0 Votes)