As time passes by, each time I prepare either sauces, they each get a bit of a makeover.
This time I decided that it would be fun to combine them. The result was a perfectly balanced sauce to accompany the steak.
The mushrooms where just perfect with a hint of sherry.
With the mustard, always use a Dijon, or a grainy Dijon, or a combination of both. Taste, and if too strong in the tanginess side, add more cream to it to your liking.
Once the steaks are done in the skillet, I transfer them in the hot oven and use the skillet to make the sauce. Using any juices collected in the skillet makes for a deeper flavored sauce.
I also enjoy cooking with Fleur de sel. Encrusted on the steak it allows for an even searing while the juices stay in the steak making it more tender and juicy. I served it with white rice and a mixed green salad.
Anytime you use alcohol to cook with, make sure the heat source is very low, pour the liquid from the side of the pan, and keep your body away from it.
As with anything cold poured into a hot pan, splatters occur, and with alcohol, the risk of splatter is even more dangerous as the flames can catch on fire.
New York Steaks With Mustard and Mushrooms
- 2 ounces New York Steaks 2 16 ounces cut in half and trimmed New York Steaks
- 2 tsps black peppercorns 2 teaspoons coarsely cracked black peppercorns
- 12 ounces cremini mushrooms 12 ounces, stemmed and sliced cremini mushrooms
- 2 tbsps sherry 2 tablespoons sherry
- 1 tbsp unsalted butter 1 tablespoon unsalted butter
- 2 shallots 2 large thinly sliced shallots
- 4 whiskey 4 tablesppons whiskey
- 1.5 cup heavy cream 1 1/2 cup heavy cream
- 0.5 cup Dijon mustard 1/2 cup Dijon mustard
- 2 tbsps parsley 2 tablespoons minced fresh parsley
- Preheat oven to 400º.
- Heat a large cast iron skillet over high heat for 5 to 8 minutes. Pat the steaks dry with paper towels.
- Combine the fleur de sel and the cracked pepper on a small plate and roll the NY steaks top, sides and bottom in the seasoning. Press lightly to coat well. When the skillet is very hot, add the steaks and sear on all sides.
- Transfer the steaks from the skillet to a cookie sheet pan and place in the hot oven for 5 to 10 minutes. Remove from the oven, cover the steak pan with aluminum foil and let rest for 10 minutes.
- Meanwhile in the same skillet that you just cooked your steaks, without scraping, add the butter and melt over medium high heat. Add the mushrooms and sauté until all the moisture is released. Stir in the sherry and cook until the mushrooms are cooked thru and are golden brown but not chewy. Taste and season with salt and pepper if needed. Remove the mushrooms from the skillet and set aside covered to keep warm.
- Do not wipe the skillet, add the olive oil and shallots. Cook over medium heat for 2 minutes. Add whiskey to deglaze the pan and cook until the whiskey evaporates and the shallots are tender. Stir in cream and simmer for 4 to 5 minutes, stirring occasionally until thickened. Add the mustard to the cream, blending well. Taste for seasoning and add more cream if you wish for a milder sauce.
- Place the steaks in the middle of the plate and spoon mustard sauce around the steaks and top with the mushrooms. Sprinkle with parsley.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram