Saturday, March 31, 2012

New York Strip with Sherried Mushroom Sauce and Cheesy Mashed Potatoes

There is nothing I enjoy more on a Friday evening than a nice glass of wine and a well cooked, restaurant quality steak dinner.

Join me as I show the step by step directions for creating this gorgeous meal for yourself!

New York Strip with Sherried Mushroom Sauce and Gruyere Mashed Potatoes!
For the printable recipe click HERE.

Ingredients
  • 2, 8 oz New York Strip steaks
  • 1 Tbsp sea salt or truffle salt
  • 1 Tbsp garlic powder
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1 tbsp butter
  • 6 sliced button or cremini mushrooms
  • 1/2 tsp of the steak seasoning mixture
  • 1/2 cup sherry
  • 1/2 cup heavy cream
  • fresh cracked black pepper
For the Potatoes
  • 6 russet potatoes
  • 2 tbsp butter
  • 1/4 cup milk or heavy cream
  • 1/4 cup chicken stock
  • 1/2 cup shredded gruyere cheese
  • truffle or sea salt to taste
Directions
  1. Bring the steak to room temperature.
  2. Mix the salt, garlic, herbs, and pepper together and sprinkle each side of the steaks with about 1 tsp of the mixture. Let steak rest for 30 minutes.
  3. Meanwhile, make the sauce and potatoes.
For the sauce...
  1. Saute the mushrooms in the butter just until they begin to release their water. Season with the salt blend, add the sherry, continue to boil, and reduce by half. Add the cream and continue to simmer until reduced and slightly thickened.
  2. Meanwhile, boil the potatoes in salted water until they are soft and tender. Drain and gently mash.
  3. Heat the milk, and stock and melt the cheese in a saucepan. Mash into the potatoes. Continue to mash and whisk until smooth. Add additional salt and pepper to taste.
  4. Broil the steak app 5 minutes per side for medium *or* sear it 2 minutes a side in hot a pan with oil and butter and the place in a 325 oven for 5 minutes.
  5. Let the steak rest for 5 minutes.
  6. Serve the steak with the potatoes, boiled or steamed spinach with the mushroom sauce drizzled over all.

To learn how to make this spectacular meal, please watch today's video.


 

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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3 comments:

  1. Hi lovely lady.
    Thanks so much for putting your video on for us!!
    This is going on my table tomorrow's lunch for me and my Hubby. Thank you!!
    xxoo Diane

    ReplyDelete
  2. Nice Diane! Let me know how you both liked it.

    ReplyDelete
  3. This is one of my favorite menu items I get at a steakhouse. By the way, we don't let the weather dictate our grilling, we just brush the snow off the grill if necessary and grill away. Our new grill favorites is veggies, mmmmmm.

    ReplyDelete