Posted on April 27, 2011 with 8 notes.
Tagged with wolfgang puck, dinner recipes, steak, .
 
New York Steak With Mushrooms
by Wolfgang Puck
Ingredients
 12 scallions or new onions  
 4 New York Strip steaks (8 to 10 ounces each), cut 1 inch thick  
 salt  
 Freshly ground pepper  
 4 tablespoons (2 ounces) unsalted butter  
 1 pound fresh shiitake (or oyster) mushrooms, sliced 1/4 inch thick  
 1/3cup Cognac or brandy  
 2 cups Wolfgang Puck® All Natural Beef Flavored Stock, reduced to 1 cup (in a skillet)  
 1 enoki mushrooms, stemmed (available at many supermarkets) 
Instructions     Heat a grill. When hot, grill the  onions for about 2 minutes on each side, or until they are tender but  crunchy. If you don’t have a grill, blanch the onions in boiling salted  water. Drain and keep warm.  Season the steaks on both sides with salt and pepper. Reserve.  In a heavy skillet, heat 2 tablespoons of butter until bubbling  slightly. Cook the shiitakes over high heat until they begin to brown  slightly. Season lightly with salt and pepper. Remove from the pan and  keep warm.  Carefully pour the Cognac or brandy into the hot skillet and  ignite. Let the flame die out naturally. Reduce the Cognac to 2  tablespoons, scraping any loose bits that cling to the bottom of the  pan. Stir in the reduced beef stock. Reduce the sauce until 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 tablespoons butter, a little at a time. Stir in the enoki mushrooms. Set the sauce aside and keep warm.  Grill the steaks on the preheated grill for 3 minutes on each  side, or sauté them in a very hot skillet with a little oil for 3  minutes on each side, or until the meat is medium rare. Remove from the  heat.  If necessary, reheat the sauce very gently.

New York Steak With Mushrooms

by Wolfgang Puck

Ingredients

  • 12 scallions or new onions
  • New York Strip steaks (8 to 10 ounces each), cut 1 inch thick
  • salt
  • Freshly ground pepper
  • tablespoons (2 ounces) unsalted butter
  • pound fresh shiitake (or oyster) mushrooms, sliced 1/4 inch thick
  • 1/3cup Cognac or brandy
  • cups Wolfgang Puck® All Natural Beef Flavored Stock, reduced to 1 cup (in a skillet)
  • enoki mushrooms, stemmed (available at many supermarkets)

Instructions Heat a grill. When hot, grill the onions for about 2 minutes on each side, or until they are tender but crunchy. If you don’t have a grill, blanch the onions in boiling salted water. Drain and keep warm.

Season the steaks on both sides with salt and pepper. Reserve.

In a heavy skillet, heat 2 tablespoons of butter until bubbling slightly. Cook the shiitakes over high heat until they begin to brown slightly. Season lightly with salt and pepper. Remove from the pan and keep warm.

Carefully pour the Cognac or brandy into the hot skillet and ignite. Let the flame die out naturally. Reduce the Cognac to 2 tablespoons, scraping any loose bits that cling to the bottom of the pan. Stir in the reduced beef stock. Reduce the sauce until 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 tablespoons butter, a little at a time. Stir in the enoki mushrooms. Set the sauce aside and keep warm.

Grill the steaks on the preheated grill for 3 minutes on each side, or sauté them in a very hot skillet with a little oil for 3 minutes on each side, or until the meat is medium rare. Remove from the heat.

If necessary, reheat the sauce very gently.

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