New York Strip with Mushroom Ragout
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New York Strip with Mushroom Ragout
Category
Meat and Poultry
Ingredients
- 4 strip steaks
- 1 tablespoon Fustini’s Garlic Olive Oil
- 1 tablespoon Fustini’s Meyer Lemon Olive Oil
- 2 tablespoons butter
- ½ shallot, sliced
- Salt and pepper to taste
- 2 tablespoons Fustini’s Butter Olive Oil
- 1 pound button mushrooms, small dice
- 1 pound wild mushrooms, small dice
- 3 tablespoons leeks, minced
- 1 tablespoon shallot, minced
- 1 tablespoon garlic, minced
- 1 tablespoon Fustini’s Sicilian Lemon Vinegar
- 1-ounce Fustini’s Porcini Truffle Spread
- 1/2 cup beef stock
- 3 tablespoons heavy cream
- 1 teaspoon sage, minced
- 2 teaspoons chives, minced
- 1 teaspoon rosemary minced
- Fustini’s Truffle Oil for drizzle garnish
- Salt and pepper to taste
Ingredients
Mushroom Ragout
Directions
- Gather all the mise en place. Place meat on a plate and season both sides with kosher salt and black pepper. Allow meat to sit out for at least 15 minutes before you begin to cook it in order to absorb seasoning and come up to room temperature. In a large sauté, pan, on medium heat add Fustini&rsquo,s Garlic and Meyer Lemon Olive oil. Add steaks and sear heavily on the first side for about 2 minutes. Flip steaks over and add shallot and butter and cook steaks until the desired temperature is reached. Medium steaks are cooked until 140 degrees F. Remove the steak from the sauté, pan and allow the steak to rest for 2 minutes before cutting into it.
- In a large sauté, pan, begin to sweat mushrooms and leeks to remove liquid from mushrooms. Season with salt to help break down vegetables. Once mixture begins to soften add garlic and shallots and continue to sweat for 2-3 more minutes. Add Fustini&rsquo,s Sicilian Lemon Vinegar and Fustini&rsquo,s Porcini Truffle Spread and continue to mix the mixture until the liquid has evaporated. Add beef stock and reduce. Add heavy cream and continue to reduce mixture. Adjust seasonings with salt and pepper and add sage, chives, and rosemary. Season the mixture lightly with Fustini&rsquo,s Truffle Oil and Serve. Reserve mixture hot.