New York Strip Skillet Steaks

with Dijon Mushroom Sauce

Courtesy of Ellerbe Fine Foods – Fort Worth, Texas

Steak Marinade:
2 New York Strip, 8oz or 12oz
2 teaspoons fresh rosemary, finely chopped
1 teaspoon fresh flat leaf parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
¼ teaspoon kosher salt
3 garlic cloves
¾ teaspoon whole black peppercorns
1 tablespoon extra virgin olive oil

Place all of the ingredients except the steaks in a mortar and pestle. Work the marinade until it forms a smooth paste. Rub the marinade evenly on both sides of the steaks and place in the refrigerator for at least 30 minutes to marinate.

Dijon Mushroom Sauce:
1 tablespoon extra virgin olive oil
1 small red bell pepper, julienned
½ sweet yellow onion, julienned
2 cups button mushrooms, thinly sliced
1/3 cup sherry
½ cup veal stock
2 teaspoons Dijon mustard
¼ cup heavy whipping cream
¼ teaspoon kosher salt
2 teaspoons fresh flat leaf parsley, finely chopped

Preheat the oven to 200 degrees. Remove the steaks from the refrigerator and lightly sprinkle with kosher salt on both sides. Heat a large skillet over high heat.  Once the skillet is hot, add the extra virgin olive oil. Place the steaks in the skillet and let stand for 1 minute for the 8oz steak or 1 ½ minutes for the 12oz steak. Flip the steaks and repeat for the same amount of time on the opposite side. Once the steaks have cooked on both sides, remove them from the pan and place on a baking sheet in the warm oven to hold until serving.

Reduce the heat of the pan to medium and add the mushrooms. Saute for 30 seconds then add the peppers, onions and salt. Saute until the peppers begin to soften, approximately 1 minute. Increase the heat back to high and add the sherry. Continually stir until all of the liquid is evaporated. Add the veal stock and Dijon mustard while continually stirring until the liquid has reduced by one half. Finally add the cream and chopped parsley. Let the sauce reduce until slightly thickened. While the sauce is reducing, remove the steaks from the oven and place them on a serving platter. Pour the sauce over the steaks. Serve with roasted potatoes.